Quick Salmon with Blood Orange Glaze, Kale Salad, and Toasted Nuts - photo 1
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Quick Salmon with Blood Orange Glaze, Kale Salad, and Toasted Nuts

Pikantne Main Dishes Italian Cuisine 25 min Easy 49 wyświetleń ~48.78 PLN - (0)
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Description

A quick, seasonal dish that combines tender, pan-fried salmon with a glossy, sweet and sour glaze made from blood orange and a fresh kale salad with crunchy pecans and pomegranate seeds. The dish features winter citrus (blood orange and lemon juice) and kale leaves — typical seasonal ingredients of winter. It is colorful (the intense orange and red pomegranate seeds contrast with the green), aromatic, and visually striking on the plate; perfect as a quick weekday lunch, a light dinner, or a dish for a casual gathering. The flavor highlights include juicy, slightly salty salmon, a shiny, lightly caramelized glaze with citrus acidity, and the nutty crunch of the salad. When serving, I recommend adding slices of citrus and extra pomegranate seeds for decoration.

Ingredients (13)

Servings:
4
  • Filet z łososia ze skórą 600 g
  • Blood orange 2 szt.
  • Pomegranate arils (seeds) 80 g
  • Kale (leaves), washed 120 g
  • Pecan nuts, broken 60 g
  • Extra virgin olive oil 2 łyżki
  • Garlic 2 ząbki
  • Lemon juice 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Honey 15 ml
  • Dried chili flakes 1 łyżeczka
  • Butter 10 g
💰 Szacowany koszt dania: ~48.78 PLN (12.19 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Take the salmon out of the fridge 10 minutes before frying to reach room temperature. Pat the fillet dry with a paper towel: gently press, do not rub, to keep the skin dry. Cut the fillet into 4 equal portions (about 150 g each). Squeeze the juice from the blood oranges – cut the fruit in half and use a manual juicer or a juicer; set the peel aside for decoration. If using fresh pomegranate, separate the seeds (hit the shell with a wooden spoon over a bowl). Finely chop the garlic. Trim the thick stems from the kale leaves and tear the leaves into bite-sized pieces.

Ingredients: Filet z łososia ze skórą, Blood orange, Pomegranate arils (seeds), Garlic, Kale (leaves), washed
Use a cutting board and a sharp knife. For juicing, a manual citrus juicer is best. If the fillet has bones, remove them with tweezers. The skin of the salmon makes frying easier (keep it on).

Sauce and glaze

2

Pour 15 g of oil (1 tablespoon) into a small pan and heat over medium heat. Add freshly squeezed juice from a blood orange (about 200 g of juice from 300 g of fruit), 15 g of honey (if using), and 10 g of butter (optional) along with 10 g of chopped garlic. Add 2 g of chili flakes if you want some spiciness. Gently cook for 4-5 minutes, stirring with a silicone spatula, until the liquid reduces by about one third and thickens — a shiny glaze should form that lightly coats the spoon.

Ingredients: Blood orange, Honey, Butter, Garlic, Dried chili flakes, Extra virgin olive oil
Use a non-stick small frying pan or saucepan with a diameter of 16-18 cm. The temperature should be moderate so that the juice caramelizes but does not burn. If the glaze becomes too thick, add 1-2 teaspoons of water.

Toasting nuts

3

Heat a dry skillet (without oil) over medium heat. Add 60 g of pecans and toast for 3-4 minutes, shaking the skillet every few seconds, until the nuts become fragrant and lightly browned. Be careful — the nuts can burn quickly. Transfer to a plate, let cool slightly, and chop coarsely with a knife.

Ingredients: Pecan nuts, broken
Use a pan with a diameter of 20-24 cm. If you prefer, toast the nuts in the oven on a baking sheet at 180°C for 6-8 minutes.

Preparation of the kale salad

4

In a large bowl, place the torn kale leaves (120 g). Add 15 g of oil (1 tablespoon), 30 ml of lemon juice, a pinch of salt (about 1 g), and 1 g of pepper. Massage the leaves with your hands for 1-2 minutes: fold the leaf in half and vigorously knead with your fingers until the leaves soften and darken. Add the pomegranate seeds (80 g) and half of the chopped pecans. Taste and season with salt and pepper if needed.

Ingredients: Kale (leaves), washed, Extra virgin olive oil, Lemon juice, Salt, Black pepper, Pomegranate arils (seeds), Pecan nuts, broken
Massaging the kale is the key to a tender texture — if you skip this step, the salad will be very tough. Use a large bowl to have enough space for vigorous massaging.

Frying the salmon

5

Heat a large skillet (preferably 26-28 cm, with a thick bottom) over medium-high heat. Add 15 g of oil (1 tablespoon). Season the skin and flesh of the salmon with salt (2 g) and pepper (1 g). Place the fillets skin-side down and gently press with a spatula for the first 20 seconds to prevent the skin from curling. Cook for 4-5 minutes skin-side down — the skin should be crispy and easily release from the pan; the flesh on top will start to change color halfway through. Flip the fillets and cook for another 2-3 minutes depending on thickness (the fillet should be pink and juicy inside; internal temperature about 52-54°C for medium-rare).

Ingredients: Filet z łososia ze skórą, Extra virgin olive oil, Salt, Black pepper
Use a fish spatula or a wide spatula. Do not pierce the fillet with a fork — you will lose the juices. If the fillet is thicker (>3 cm), after flipping you can lower the heat and cover the pan for 1-2 minutes to allow the meat to cook evenly.

Finishing with glaze

6

When the salmon is almost ready, reduce the heat. Spoon the prepared blood orange glaze over each fillet. Cook for another 30-45 seconds to allow the glaze to set glossy on the fish. If you used butter, the glaze will be creamier.

Ingredients: Filet z łososia ze skórą, Blood orange, Honey, Butter
Pour briefly and vigorously, do not leave the glaze on the heat for too long, as it may burn. Use a spoon for pouring or a small ladle.

Assembly and serving

7

On each plate, place a portion of kale salad (about 30 g of leaves per person), next to it place the salmon fillet covered with glaze. Sprinkle everything with the remaining pomegranate seeds and the remaining coarsely chopped pecans. Drizzle gently (if needed) with a bit of fresh olive oil (1 teaspoon) and serve with a slice of blood orange for decoration.

Ingredients: Kale (leaves), washed, Filet z łososia ze skórą, Pomegranate arils (seeds), Pecan nuts, broken, Extra virgin olive oil, Blood orange
Use a large, flat plate to showcase the colors nicely. Serve immediately — salmon is best warm and juicy.

Additional tips

8

If you are preparing the dish in advance: the glaze can be made up to 24 hours ahead and stored in the refrigerator, slowly reheating before use. It's best to prepare the kale just before serving. Alternatively, you can use a salad mix instead of kale, but you will achieve a different texture.

Ingredients: Honey, Kale (leaves), washed
Do not overheat the glaze at high temperatures — it's best to gently warm it over low heat. If you are using honey, do not cook it too much so it doesn't lose its aroma.

Fun Fact

💡

Kale has been popular since ancient times — the ancient Greeks and Romans valued it for its durability in cooler months. Blood oranges appear seasonally in winter and owe their color to anthocyanins that develop during cold nights.

Best for

szybki obiad w tygodniu lekka kolacja dla gości romantyczna kolacja (randka)

Tips

🍽️ Serving

Serve the salmon immediately after glazing to keep the skin crispy. Arrange the plate so that the color contrast is visible: salad on one side, fish on the other. Add extra pomegranate seeds just before serving for a 'sparkle' of color.

🥡 Storage

Store any leftover salmon in the refrigerator for up to 24 hours in an airtight container. The glaze can be stored in the refrigerator for up to 48 hours; gently reheat it without bringing it to a boil. It's best to store the kale salad separately and assemble it just before serving to maintain freshness and texture.

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