Ingredients
Ingredients For the Salmon:
- 1 can Oregon’s Choice Alaskan Sockeye Salmon
- 1/8 tsp kosher salt and black pepper
- 1 tbsp olive oil
- 2 garlic cloves minced
- ½ purple onion
For the Sauce:
- ½ tbsp Dijon mustard
- ¼ cup dry white wine
- ½ cup unsweetened full-fat coconut milk
- ½ Zest of a lemon
- 1 ½ tsp lemon juice
- 1 tbsp finely chopped fresh chives plus more for garnish
- 1 tbsp finely chopped fresh dill plus more for garnish
- 1 tbsp finely chopped fresh tarragon plus more for garnish
- 1/8 tsp salt and black pepper
For the Garlic Kale:
- 10oz kale
- 2 tbsp olive oil
- 3 garlic clove, minced
- ½ tsp lemon juice
- 1/8 tsp salt
- ¼ tsp pepper
- 1 tsp apple cider vinegar
Instructions
Prepare the garlic kale
Heat olive oil in a skillet over medium-high heat. Add kale, tossing to coat, and cook, stirring occasionally, until reduced in volume by half, about 5 minutes. Add salt, pepper, garlic, lemon juice, and apple cider vinegar, then cook for an additional 5 minutes until the kale begins to char. Turn off the heat and let it rest while preparing the salmon.
Prepare the Salmon
Open and drain Oregon’s Choice Alaskan Sockeye Salmon. In a separate skillet, heat olive oil over medium-high heat. Add garlic, onion, and the salmon, seasoning with salt and pepper. Cook for 2 to 3 minutes, breaking the salmon into smaller pieces as it heats.
Make the Sauce
Whisk Dijon mustard and white wine in a small bowl until smooth, then add to the skillet with the salmon. Cook for about 2 minutes, allowing the wine to reduce by half. Slowly pour in the coconut milk while whisking. Cook for 3 minutes. Then add lemon zest, lemon juice, chives, dill, tarragon, salt, and pepper. Stir to combine and cook for another 5 minutes until the sauce thickens slightly. Serve alongside the garlic kale.