Salmon with Skyr and Sauteed Kale
Selasa, 16 Juli 2019
INGREDIENTS
1 tbsp. canola
oil
12 oz. wild
mushrooms, sliced
1 bunch
kale, trimmed and chopped
4 skinless
salmon fillets (about 5 oz. each)
1/2 c. skyr
(Icelandic yogurt)
1 tbsp. prepared
horseradish, drained
1 green
onion, finely chopped, plus more for garnish
2 tsp. spicy
brown mustard
METHODS
1. Arrange oven
rack 6 inches from broiler heat source. Preheat broiler.
2. In 6-quart
saucepot heat oil on medium-high. Add mushrooms and 1/2 teaspoon salt. Cook 5
minutes or until beginning to soften. Add kale and cook 5 to 7 minutes or until
stems are tender, stirring occasionally.
3. Meanwhile,
arrange salmon on foil-line baking sheet; sprinkle with 1/4 teaspoon each salt
and pepper. Broil 6 to 8 minutes or until cooked.
4. Stir together
skyr, horseradish, green, onion, mustard and 1/8 teaspoon salt. Serve salmon over
greens, topped with yogurt sauce. Garnish with additional green onions if
desired.