master

Seared salmon is served with a hearty vegetable sauté, which gets zingy flavor from capers and a touch of garlic. A sprinkle of almonds finishes the dish with delightfully crunchy contrast.

Ethan Mick

with Sautéed Kale  & Zucchini

Mediterranean Salmon

10-Oz Skin-On Salmon Fillet

Garlic

Zucchini

Sweet Peppers

Kale

Ghee

Sliced Roasted Almonds

Capers

Apple Cider Vinegar

Ingredients

Wash and dry the fresh produce. Halve the **zucchini** lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the stems of the **peppers**; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. If necessary, peel the **garlic**, then roughly chop. Roughly chop the **capers**. Remove and discard the stems of the **kale**; roughly chop the leaves.

Prepare the ingredients:

In a large pan (nonstick, if you have one), heat the **ghee** and 2 teaspoons of olive oil on medium-high until hot. Add the **sliced zucchini** in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the **prepared peppers**, **garlic**, **and capers** (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.

Start the vegetables:

Add the **chopped kale** and **vinegar** to the pan (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add **¼ cup of water** and cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Cover with aluminum foil to keep warm. Wipe out the pan.

Finish the vegetables:

While the vegetables cook, pat the **fish** dry with paper towels. Transfer to a cutting board, skin side down. Cut into two equal-sized pieces; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until cooked through. Turn off the heat. Serve the **finished vegetables** topped with the **cooked fish**. Garnish with the **almonds**. Enjoy!