This exotic dish is ready in less than an hour, and its finished flavor will impress dinner guests. The recipe doubles down on responsible eating; it uses sustainably caught fish as a centerpiece and Malaysian sustainable palm oil as a key ingredient. Chanterelles and bite-sized kale give this dish a beautiful presentation on the plate.
- 1 bunch kale leaves pulled from stems in bite-size pieces
- Malaysian sustainable palm oil for drizzling and sautéing
- sea salt
- 1 pound fresh chanterelles stem ends trimmed if dry and woody
- salt and freshly ground pepper
- 5 or 6 garlic cloves, minced or pushed through a press
- 1/2 teaspoon balsamic vinegar
- 1.5 pounds wild-caught salmon fillets
Preheat the oven to 375°F.
Place a sheet of parchment paper on a baking sheet. Spread kale around and drizzle with some palm oil and sprinkle with salt. Toss until each piece is coated with a thin layer of salty oil. Bake for 15 minutes, then toss with tongs and roast for 5 to 6 minutes more. The kale should be deep, dark green with the occasional brown edge.
Meanwhile, slice the mushrooms about 1/3 inch thick, then cut into manageable chunks. Warm a little palm oil in a sauté pan and cook the mushrooms until they give up their liquid. Keep cooking until all the liquid is evaporated and the pieces begin to brown. Add a little more olive oil to keep them from scorching. Season with salt and pepper, then stir in the garlic and vinegar; cook for 1 minute more.
Line another baking sheet with baking parchment and place the salmon on it, skin side down. Season lightly with salt and pepper. Remove the kale and let rest while the salmon goes into the oven for 10 to 12 minutes per inch of thickness. Divide the salmon among plates and top with a jumble of chanterelles and kale.