Nutrition per serving may change if servings are adjusted.
2 (5 ounce) fresh or frozen skinless salmon fillets, about 1 inch thick
½ teaspoon dried thyme, crushed
¼ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon cayenne pepper
1 tablespoon finely chopped shallot
1 small clove garlic, minced
½ teaspoon olive oil
6 ounces fresh kale, torn (discard stems)
½ teaspoon finely shredded lemon peel
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 a Dutch 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.