I am a huge fan of salmon for the high protein and omega-3 content, and kale is currently in season where I live, so I’m taking advantage of that, as you guys should with your local produce. It definitely helps reduce the carbon footprint of our foods when we keep it local. I’ve been coming back to a variation of this recipe for a few years now, so feels about time I share it. It would be wonderful with brussels sprouts or collard greens as well, since the sauce is pretty acidic and needs a sturdy vegetable like these to stand up to it without wilting into a sad mush.

Finished dish
Finished dish

My brother is half Chinese, and as such, I get access to lots of authentic Chinese dishes and ingredients. Without his family, I wouldn’t know what fresh lychees, pan fried tofu, Chinese sponge cake, homemade pork dumplings, asian pears, or peking duck taste like. I’m sure I’m forgetting many other foods I’ve had the pleasure of trying, I know there are more, but one thing I was recently introduced to that I decided to try in this recipe is Chinese vinegar.

Chinese vinegar
Chinese vinegar

Ingredients:

  • 205 grams wild sockeye salmon fillet (half a fillet)
  • 16 grams garlic (2 tbs)
  • 7 grams ginger (1 tbs)
  • 118 grams kale (8 leaves)*
  • 30 grams Chinese vinegar (2 tbs)
*If you choose to go with brussels sprouts as your veggie, you’ll have to steam to taste, for longer than I did with the kale. You’ll also want to toss them a bit so one side doesn’t char to heavily while on the burner.

The rest of the ingredients
The rest of the ingredients

Instructions:

Preheat oven to 410 degrees Fahrenheit. Remove stems from kale and chop into large pieces. Mince the garlic and ginger. Measure out 30 grams of the Chinese vinegar in a small dish, and stir in garlic and ginger.

By mince, I really mean it. Go to town. The finer the better.
By mince, I really mean it. Go to town. The finer the better.

Spread out greased parchment paper into a baking pan. A little trick my mom taught me was to cut slits into the corners of the parchment to help it sit in the pan better. You can see this in the picture below. Place the salmon in the pan, and spread out 12 grams of the sauce across the top of the fish.

Salmon ready to go in the oven.
Salmon ready to go in the oven.

Cook salmon for 10-15 minutes. Mine was flakey with a fork at 12 minutes, so I’d start checking at 10 minutes. While the salmon is in the oven, steam the kale with the rest of the sauce, covered, for about a minute over medium low heat.

After a minute on the burner with the lid on the kale should look like this.
After a minute on the burner with the lid on the kale should look like this.

Place the salmon on top of the kale on a plate and enjoy!

Macros
Macros


Photo of Sarah Wagner

Sarah Wagner

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Sarah handles all things marketing for Gravitus. An avid baker, she enjoys developing macro friendly recipes. She's been lifting heavy since 2013, and loves the barbell like she loves cute puppies.