Miso Salmon and Kale for Two
Recipe modified from Westbrae Natural

Serves 2, doubles well

2 Tbs. miso paste (I used white, reduced sodium)
1 lemon (half juiced, half sliced)
2 Tbs. water
2 Tbs. canola oil
2 Tbs. white vinegar
1 tsp. powdered mustard
2 salmon fillets
4 cups kale, chopped and de-ribbed
salt and pepper
coconut oil
additional water

Preheat oven to 425˚. In a large oven safe pan heat coconut oil. Mix first six ingredients in a jar or small bowl and set aside. When the pan is very hot, place the salmon skin side down in the pan. Continue to cook on high for 3-4 minutes, occasionally pressing down on the salmon to create a crispy crust. Salt and pepper salmon flesh and flip. Cook on medium or high for one minute until flesh is slightly brown, then flip. Pour miso mixture over salmon filets and place lemon slices on top. Add some water to the miso container to remove excess mixture and pour into the pan.

Place chopped kale on top and cover with lid or foil. Transfer to oven and bake for 10 minutes or until kale is slightly wilted and salmon is cooked through. Excellent with brown rice.

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