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Smoke and Awe

One pan wonderful salmon with kale, cabbage and tomatoes

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On Thursday I try to cook seafood, and with my quest for some one pan meals, I came across this roasted salmon, kale and cabbage recipe.  I added the tomatoes and revised for kamado cooking.  It was plenty for our dinner, maybe could have used a slice of crusty bread, but definitely on our menu rotation.  The cabbage is soft and sweeter, and the kale is crispy when roasted, so the tomatoes give you that pop of juice.  Being in the Northwest I used wild sockeye (could have used Copper River Salmon but didn't want to spend the money for the hype).  I suppose other types of fish would work as well, but the salmon elevates the meal for sure.  Note:  I would caution that kale is sort of like brussel sprouts, many just don't like the flavor, but try it this way and see.


Salmon with kale and cabbage one pan bake

Serves 2


1/2 bunch kale, tough stems removed, leaves thinly sliced (about 2 cups)
1/2 head Nappa cabbage, thinly sliced (about 2 cups)

1/2 cup pear or other small tomatoes
6 tablespoons olive oil, divided
Kosher salt
2 salmon fillets (4 to 6 ounces each)
1 teaspoon lemon zest plus 1 tablespoon juice
2 tablespoons chopped fresh dill
1 teaspoon Dijon mustard


  1. Preheat kamado to 400ºF indirect heat.
  2. On a pizza pan or sheet pan, toss kale, tomatoes and cabbage with 2 tablespoons oil, and spread in an even layer; season with salt and pepper and bake 6 minutes. Season salmon with olive oil, salt and pepper, and add to baking sheet. Bake until salmon is cooked through, about 8-9 minutes.
  3. Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 3 tablespoons oil. Season to taste with salt.
  4. Drizzle salmon and vegetables with dressing before serving.






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