Since my husband refuses to eat fish (or any other seafood, except shrimp) this is technically a recipe for one (plus leftovers!). In any case, if you’re a fan of salmon and fresh citrusy flavors, then you’re going to LOVE this recipe. It’s perfectly filling, without being too heavy. Enjoy!
- 2 fillets wild Alaskan salmon
- 2 cloves garlic, minced
- 8 ounces kale, rinsed & thinly sliced with stems discarded
- 1 sprig sage, roughly chopped
- 1 blood orange, halved
- 1 teaspoon Worcestershire sauce
- 2 tablespoons soy sauce
- 8 ounces gnocchi
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon canola oil
- kosher salt & black pepper, to taste
- Bring a large pot of water to a boil over high heat.
- In a small bowl, stir together juice of 1 blood orange, Worcestershire sauce, and soy sauce to make glaze. Set aside.
- Add gnocchi and a generous pinch salt to pot of boiling water. Cook until tender and floating to the surface, 3-5 minutes. Drain and set aside.
- While gnocchi cooks, heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add garlic, kale, and 2 tablespoons water and cook until bright green, 2-3 minutes. Transfer to a plate and set aside.
- Rinse salmon and pat dry with paper towel. Heat 1 tablespoon canola oil in a separate large pan over medium-high heat. Season salmon with salt and pepper. When oil is shimmering, add salmon skin-side up and sear until browned, about 3 minutes.
- Flip salmon and immediately pour over blood orange glaze. Cook, basting occasionally, until salmon is opaque and cooked through and glaze is sticky, about 2 minutes more.
- While salmon cooks, heat butter and sage in pan from kale over medium-high heat. Continuously swirl until butter is nutty and fragrant, 3-4 minutes. Add gnocchi and kale and sauté to warm through and coat, about 2 minutes. Taste and add salt and pepper as needed.
- Divide gnocchi and kale evenly between 2 plates. Top with salmon and pour over any remaining glaze from pan.