If you want something simple, delicious, and (mostly) healthy then I have found the perfect dish for you! Of course I can’t take the credit for the actual recipe, that goes to Ree Drummond, aka The Pioneer Woman. Her Teriyaki Salmon and Kale Sheet Pan Bake is one of the best in my opinion. But really, are any of us surprised?
I’ll admit that I had some reservations when I decided to try the recipe. I wasn’t sure the teriyaki would even compliment the salmon. I was actually completely prepared for this dish to be a bust for us. I still wanted to try it, though, in part because I need more recipes that use kale. Maybe it just seemed too simple, you know? Because this recipe is super simple. You literally tear up the kale, put the salmon in, apply teriyaki, and put it in the oven. That’s it.
At first I was only going to use two salmon fillets instead of the four it called for, but in the end I decided to use all four. We accidentally bought fillets with the skin on which I had not previously tried before. Since Ree’s recipe allowed for it, I kept them on. I could always remove it later, right? Well I could’ve, and my husband did, but I actually ate both of my fillets with the skin.
As a precaution, because the dish was so simple, I steamed a few mixed vegetables as an additional side. I really needn’t have bothered. From the first bite, it was clear the teriyaki salmon and kale bake was a winner. The flavor was excellent, even without the extra sauce Ree calls for in her book, and the kale was so crispy. How have I never eaten crispy kale before? If you have yet to do so, go buy some kale and crisp it in your oven. Trust me on this. The salmon and kale was so good I was worried the first one was a fluke. I ate another one just to be sure and that one was just as delicious. The third one I ate for lunch a day later was still just as good. So it turns out this recipe was a winner!
The only deviations I made from Ree Drummond’s recipe, which can be found in her cookbook, Come and Get It, was in the form of the sauce. I used Mandarin Teriyaki Sauce instead of just regular teriyaki sauce. I also didn’t heat up an extra portion of the sauce to pour over the dish after baking like she suggests. Maybe next time. And there will be a next time. This dish is going on our permanent list of Things to Make for Dinner (yes that is an actual thing for us).
As for being healthy, remember when I listed both fish and kale as heart healthy foods? Well it’s still true. I’m pretty sure the only unhealthy thing about this recipe was the teriyaki sauce. (Is teriyaki sauce unhealthy?) If you’re looking to be healthier with what you eat, but you still need flavor, then try this dish out. I don’t think you could go wrong with it.
Have you tried crispy kale before? If so, what do you add to it for extra flavor?