RECIPE POST: Perfectly Seared Salmon w/ Crispy Kale & Balsamic Glaze Drizzle

AC Price
Mar 8, 2022
2 min read

There is absolutely nothing better in the world than a perfectly seared piece of fresh salmon. However, the intimidation is REAL! Cook it too long and it's dried out. Too short, and it's raw in the middle.

But what if I told you I have the magic number that will ease the anxiety of properly preparing this fresh water fish?

That magic number is 2. Yep, 2 minutes, each side, that's it! Well, almost it. For the thinner sections of salmon closer to the tail, this is the formula. For the 1 1/2 to 2 inch thick pieces, the 2 minute per side rule still prevails, we just stick it into the oven on 350º for about 5 minutes, then let rest. Still easy-peasy DELICIOUS!

Salmon is a sublime fatty fish containing essential Omega 3 fatty acids that fight toxins, free radicals, and inflammation.

While this fish and recipe can be quite addictive, moderation is key in its consumption. For mercury and calorie purposes, it is recommended to consume no more than 8 ounces of salmon per week, so devour lightly!

Now, let's get cooking!

Perfectly Seared Salmon

1 4-4 ounce fresh piece of salmon, rinsed and pat dry
cooking spray
Abstract Spice
Grapeseed oil, or other high smoke point beneficial cooking oil
Balsamic Glaze (OR, combine 1 part balsamic vinegar to 1 part honey/agave)

The Process:

Add 1/2 tbsp grapeseed oil to a pan on med/high heat
Spray both sides of salmon with cooking spray
Season both sides with 1/2 tsp of Abstract Spice
Add salmon skin-side down to pan, searing for 2 minutes on each side
Plate and let rest for 5 minutes. **For pieces 1 1/2 to 2 inches thick, place in an oven on 350º for 3-5 minutes, remove from heat, and let rest for 5 minutes.

Crispy Kale

1 cup chopped kale, rinsed and drained- do not dry completely
1/4 cup cornstarch
2 tbsp Abstract Lemon Salt & Pepper
Grapeseed or other high smoke point beneficial oil

The Process:

Add 1/4 cup beneficial high-smoke point oil to a wok and heat to med/high
Mix together evenly cornstarch and Lemon Salt & Pepper
Toss kale leaves in cornstarch mixture until evenly coated
Cautiously add cornstarch coated kale leaves to wok and flash/quick fry each, flipping as they brown. Remove and add to a paper towel covered plate to drain the crispy kale.