Salmon filets with a zesty dry rub, grilled and garnished with a simple side of sauteed kale and shallots – this recipe is sure to give you #CleanEating vibes all day long!
– 2 (5 ounce) fresh or frozen skinless salmon fillets, about 1 inch thick½ teaspoon dried thyme, crushed
– ¼ teaspoon garlic powder
– ⅛ teaspoon salt
– ⅛ teaspoon cayenne pepper1 tablespoon finely chopped shallot
– ½ teaspoon olive oil
– 6 ounces fresh kale, torn (discard stems)½ teaspoon finely shredded lemon peel
– Dash salt
– Lemon wedges
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. In a small bowl, stir together thyme, garlic powder, ⅛ teaspoon salt and cayenne pepper. Sprinkle tops of fillets evenly with seasoning mixture.
For a charcoal grill, place fish on the greased grill rack directly over medium coals. If desired, cover grill grate with foil before placing fish. Grill, uncovered, for 8 to 12 minutes or until fish begins to flake when tested with a fork, turning fish once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on a greased grill rack over heat. Cover and grill as directed.) Cover fish to keep warm.
In the oven, cook the shallot and garlic in hot oil over medium heat for 2 to 4 minutes or until tender. Add kale and lemon peel. Cover and cook for 2 minutes. Uncover and cook for 6 to 8 minutes more or just until kale begins to wilt, turning with long-handled tongs to cook. Sprinkle with the dash salt. Serve salmon with kale and lemon wedges.