Beautiful green Tuscan kale and fresh atlantic salmon from the market along with deliriously happy dill growing in the garden were the inspiration for this recipe. The salmon fillets are wrapped in kale leaves with a little lemon and dill and then baked on a bed of more dill. To top off the salmon, a spoonful of homemade Harissa is added as a garnish. This dish is simple, fresh, delicious and healthy.
Other herbs or a combination may be substituted for dill; try parsley, mint or coriander. Fennel is another good substitute. Makes 8.
8 large kale leaves
Extra-virgin olive oil
1 large bunch dill sprigs with stems
4 thick salmon fillets, halved
Freshly ground black pepper
Harissa (Roasted Red Pepper and Chile Sauce)
Bring a large pot of salted water to a boil. Add kale leaves, and blanch briefly, 15 seconds. Transfer to ice water to cool. Drain and dry thoroughly on a kitchen towel. Preheat oven to 160 C°. Coat bottom of a baking pan with olive oil. Select 8 large dill sprigs without stems and set aside. Scatter remaining dill sprigs with stems over bottom of pan.
Cut lemon in half. Set one half a side. Remove the skin, pith and pits from the remaining half and cut in 4 slices. Cut each slice in half so there are 8 segments.
Brush salmon filets with olive oil. Sprinkle all over with salt and pepper. Top each filet half with a dill sprig and lemon slice. Place salmon on kale leaf. Wrap leave around salmon and place on dill in baking pan, seam side down. Repeat with remaining salmon and kale. Brush Salmon and Kale wraps with olive oil. Squeeze the reserved lemon half over each wrap. Sprinkle with a little salt and pepper.
Bake in preheated 160 C° oven until salmon is cooked through, about 30 minutes.
Garnish salmon with a spoonful of Harissa. Serve with rice and additional sauce on the side.