by Terri Peña
This sauce is quite versatile and can be used on anything from chicken to green beans to poached eggs. Also, if you have an abundance of leafy greens other than kale, go ahead and substitute. Spinach is especially good. Roasting the chilies is not difficult, but if you are pressed for time go ahead a pick up a 4 ounce can of roasted green chilies from the store instead.
Grilled Salmon with Kale Sauce
- 1 pound salmon, cut into 4 fillets and grilled to your desired doneness
- 2 large chilies, Anaheim if you like it mild, Poblano for a little more heat
- 10 ounces (or so) cleaned kale
- 3 tablespoons olive oil
- 3 cloves garlic
- 2 tablespoons flour (use masa harina for a gluten free version)
- 1 1/2 cups milk (use Wildwood Soy Creamer as a non-dairy substitute)
- Place the chilies on a baking sheet and place under the broiler. After about 5 minutes the peels will become black and brittle. Turn the chilies to get that blackened goodness on all sides. Remove from the oven, place in a bowl, cover with plastic wrap and walk away for 20 minutes or so. The plastic wrap step steams the chilies and makes for easy removal of the skin, Once the chilies are cool enough to handle, remove the blackened peel with your fingers. Do not rinse, you want that smokey flavor. Discard the peel, stems, and seeds and chop roughly.
- In a large skillet, saut? kale in the olive oil.
- To a blender, add the chilies, milk, garlic, and flour, and blend until smooth. Pour that mixture into the skillet with the kale and heat until thickened.
- Place a grilled salmon fillet on a plate, pour kale sauce over and serve hot.