Dishing Up the Dirt

Lemon Buttered Salmon With Zucchini & Garlicky Kale

It’s another tasty week of vegetables for our CSA members here at Tumbleweed Farm.  We’ve been busy harvesting hundreds of pounds of food every week for our community and it feels so good to feed so many people good quality, organic produce. This week it’s all about the summer squash, tomatoes, zucchini, kale, herbs, cucumbers,  onions, greens and more! I wanted to highlight this simple weeknight dinner because as Pacific Northwesters we have access to local salmon right now and when paired with in-season summer produce it’s just the best way to celebrate this delicious and fleeting time of year! What I love about meals like the one I’m sharing today is that not only are they easy to whip up, but they’re great way to use up all of your farmers market goodies. Using a good source of protein, a grain of your choice, veggies and herbs. Simple, flavorful and really fresh!

I was inspired to make this salmon (with my own twist) from Alison Roman’s cookbook Nothing Fancy. The salmon is cooked in browned butter that’s been infused with lemon and onions. It’s absolutely melt in your mouth delicious and my new favorite way to prepare salmon. I hope you all enjoy this meal as much as we do. Cheers from Tumbleweed Farm.

Lemon Buttered Salmon with Zucchini & Garlicky Kale

Prep Time: 25 minutes    Cook Time: 20 minutes    Serves: 4

For the Salmon
  • 1 cup of rice
  • 1/2 of a preserved lemon (see note)
  • 1 1/2 pounds skin-on salmon or steelhead fillet
  • salt and pepper
  • 6 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 bunch of scallions, thinly sliced (white and pale green parts only)
  • 2 tablespoons brined capers, drained
  • 1 cup fresh dill, chopped
For the Bowls
  • 1/4 cup olive oil, divided + additional for drizzling
  • 2 small zucchini or summer squash, thinly sliced
  • 3 cloves of garlic, finely chopped
  • pinch of salt and pepper
  • pinch of crushed red pepper flakes
  • 1 bunch of kale, torn into bite size pieces
  • 1/2 cup white wine or chicken stock
  • plain whole milk yogurt for serving

Preparation

  1. Place the 1 cup of rice in a pot with 1 3/4 cups of water and a hefty pinch of salt and pepper. Bring to a boil. Reduce the heat to low, cover the pot and simmer until the rice is cooked, about 50 minutes.
  2. Preheat the oven to 325F. Rinse the preserved lemon under cool water to remove excess salt and roughly chop the lemon.
  3. Place the salmon on a rimmed baking sheet and season with salt and pepper.
  4. Heat the butter in a large, heavy bottom skillet over medium-high heat. Cook, swirling occasionally until the butter has started to bubble and brown, 2-3 minutes. Add the olive oil, chopped lemon, and the scallions. Season with salt and pepper and cook, tossing occasionally, until the lemons and scallions have started to brown a bit. About 2-3 more minutes. Add the capers, give the pan another shake and then remove from the heat.
  5. Pour the browned-butter mixture over the salmon (no need to wash the skillet out as you'll be using it to cook the zucchini and kale). Bake the salmon in the preheated oven until just cooked through but still medium-rare, about 12-14 minutes. Remove from the oven and set aside. When cool enough to handle divide the salmon into quarters.
  6. While the salmon cooks, heat 2 tablespoons of the olive oil in the reserved skillet over medium high heat. Add the sliced zucchini and cook until browned on both sides. About 6-7 minutes total.  Remove the zucchini from the pan to a plate and keep to the side. Add the remaining oil to the pan along with the chopped garlic. Cook the garlic for about 1 minute. Add the salt, pepper and crushed red pepper flakes and give the pan a shake. Toss in the chopped kale and cook for about 1 more minute. Add the wine or broth and bring to a boil. Reduce the heat and simmer until the kale is wilted and bright green and the liquid has evaporated. About 3 minutes.
  7. Divide the rice between bowls and top with the salmon, chopped dill, zucchini, kale, and yogurt. Season everything with salt and pepper and drizzle each bowl with additional oil if desired.

Notes

If you don't have a preserved lemon you can simply substitute with a regular lemon. The results will be different but it will still work. Use this recipe as a guide and adjust measurements and ingredients as necessary.


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