creamed kale white wine and mustard salmon
Cool December evenings call for Creamed Kale White Wine and Mustard Salmon.
This morning on my run I saw, for the second straight day, a huge cruise ship docked at the port near my neighborhood. Ships aren’t operating out of Florida right now, but sometimes the big seafaring hotels on propellers make home for a few days on our waters before churning back out to wherever they end up afterwards. In a dark morning, the twinkling lights seem mystical against the slow undulating water. I love running over the bridge and hearing the bing of the intercom. The babble is sometimes the only noise that hour of the day.
Strangely, I find the darkness of a winter morning much more serene than the same time of day during the summer. Summer feels sinister and watchful. Winter, more calm. Perhaps because anyone wandering around a winter’s morning is usually, like me, exercising in the peace of the predawn. Anyone else is holed up in bed under blankets. I usually see few meandering hooligans from November onward to, say, February. In the summer, a lot of stupid drunk people and glaring idiots.
Maybe it’s my cold weather bias talking. Who knows.
When I am cozied up in the evening, comfort food speaks to my soul, and this salmon dish is an easy way to warm up your nooks and crannies while spending minimal time in front of the stove. Though, if it’s real cold where you are, perhaps you want to huddle before the heat a few minutes longer. Pair it with your favorite roasted vegetable for some extra greenery, and a pile of rice or orzo. This dinner comes together in under 40 minutes and leftovers taste just as swell as on day one.
Sear-ious business
Find some really thick, silky filets of salmon. Pat them dry and season both sides liberally with salt and pepper. I love skin-on salmon, but if you don’t, skinless is fine for this recipe.
Heat some olive oil in a skillet – the only pan you’ll need for this, hooray! – and drop the salmon in the warm oil. Sear 3-4 minutes per side, flip, and sear 3-4 minutes longer until as tender as you desire. Scoop the salmon onto a plate.
Next, melt butter in the same skillet. Saute a minced shallot for a few minutes, then stir in minced garlic, fresh sage, and lemon zest. When the smell encompasses the kitchen, about a minute later, pour in a big glug of white wine. Scrape the pan with a wooden spoon and simmer until the wine reduces by half.
A Saucy Attitude
Finish off the sauce with the creamy components: full-fat coconut milk, dijon mustard, cream cheese, and fresh parmesan. Stir everything into the skillet and heat until slightly thickened. Sprinkle in the kale and toss it around until wilted, then nestle the salmon in the rich sauce, basting it with a spoon, until warmed.
If you’re feeling extra seasonal, a bowl of No-Stir Butternut Squash Orzo Risotto compliments these flavors beautifully. More simple? Like I said, rice or boiled orzo, or even roasted potatoes, are great add-ons. If you’re still trucking through Thanksgiving leftovers, that sucks, but I suggest a serving of Shaved Broccoli and Kale Salad alongside a flaky filet.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Ingredients
- 4 4-6 oz filets salmon
- 2 tbsp salted butter
- 1 shallot, minced
- 4 cloves garlic, minced
- 1 tbsp fresh sage, chopped
- 2 tsp lemon zest
- 1/2 cup white wine
- 1 cup canned full-fat coconut milk, or heavy cream
- 2 oz cream cheese, cubed
- 2 tbsp dijon mustard
- 1/2 cup grated parmesan cheese
- 2 cups kale, roughly torn
- rice or pasta, for serving
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Pat the salmon filets dry and season generously with salt and pepper. Set in the skillet and sear 3-4 minutes on one side, then flip and sear an additional 3-4 minutes until desired doneness. Move to a plate.
- In the same skillet, melt the butter. Saute the shallot until fragrant, about 2-3 minutes. Stir in the garlic, sage, and lemon zest for one minute. Pour in the white wine and scrape the bottom of the pan with a wooden spoon to release the crispy bits. Simmer until reduced by half. Whisk in the coconut milk, cream cheese, mustard, and parmesan. Whisk until the cheese melts. Stir in the kale and heat until wilted, about 2-3 minutes more.
- Nestle the salmon filets in the cream sauce until heated through. Serve with rice or orzo (my favorite) or any kind of pasta.
