Recipe Image

Grilled Salmon with Kale Sauté

  • 25 m
  • 45 m
Diabetic Living Magazine
“In this healthy dinner recipe, salmon fillets are seasoned with a zesty dry rub, grilled and served with a simple side—lemon-seasoned sautéed kale and shallots. Sometimes simple is best!”


    • 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
    • Dash salt
    • Lemon wedges


  • 1 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.
  • 2 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.
  • 3 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.
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