One Pan Fish And Kale Chips Food

GRILLED SALMON WITH KALE CHIPS

Steps:

• Heat a grill or grill pan over medium heat. Toss the kale leaves in 2 tablespoons olive oil, rubbing it into all the leaves. Rub another tablespoon of oil all over the salmon and sprinkle generously with salt and pepper.
• Lay the kale in an even layer, leaves overlapping slightly, over the grill pan or grates, avoiding any direct flame. Lay the salmon on top, skin side down, and grill until cooked about halfway through, 3 to 4 minutes. Flip the salmon off the kale. Remove the kale chips to a platter, if sufficiently charred. (If not, flip the kale and allow to cook 1 to 2 minutes more.) Continue cooking the salmon until marked and medium in the center, about 4 to 5 minutes more.
• Move the salmon to a platter. Toss together the herbs, lemon zest, lemon juice, garlic and remaining 2 tablespoons olive oil just before serving and sprinkle all over the top of the fish and drizzle with more olive oil to finish. Serve kale chips alongside, with lemon wedges for squeezing. (Don't squeeze over the kale in advance, or the kale chips will turn soggy.)

ONE-PAN FISH AND KALE CHIPS

Steps:

• Heat oven to 350°F.
• Line 15x10x1-inch pan with foil; spray with cooking spray. Fold second sheet of foil, then use to divide pan crosswise in half.
• Mix first 4 ingredients until blended. Reserve half the oil mixture for later use. Add remaining oil mixture to kale in large bowl; toss until evenly coated. Spread onto one side of prepared pan.
• Place fish on other side of pan; drizzle with reserved oil mixture. Top with onions and nuts.
• Bake 25 min. or until fish flakes easily with fork. Serve with the kale.