Creamy Wild Salmon with Kale

As we settled into Melbourne, this is one of the first recipes I thought of to make. I was missing the Indian food I normally cooked, but not quite equipped to make most of my Indian food dishes. This recipe was a nice compromise. Be sure to serve with rice to soak up the rich coconut sauce.

One year ago: Sauteed Skate with Parsnip Puree, Brussels Sprouts
Two years ago: Portobello Mushrooms with Pearl Barley and Preserved Lemon
Three years ago: Pureed Mustard Greens with Clarified Butter Sauce
Four years ago: Pinon-Breaded Chicken with Cranberry Salsa
Five years ago: Refried Bean Enchiladas
Six years ago: Mexican Rice

Creamy Wild Salmon with Kale (from Indian Cooking Unfolded)

Ingredients
1/2 tsp ground turmeric
1 1/2 lbs skinless, boneless wild salmon fillet
1/4 cup cider vinegar
4 dried cayenne chiles, ground or 1 tsp ground red pepper
1 tsp kosher salt
1/4 tsp ground nutmeg
1 medium size bunch fresh kale (8 ounces)
2 tbsp canola oil
6 large cloves garlic, thinly sliced or finely chopped
1 can (13.5 - 15 oz) unsweetened coconut milk

1. Sprinkle 1/4 tsp of turmeric on each side of fish. Set aside as you make the spice paste.
2. Combine vinegar, chiles, salt, and nutmeg in small bowl.
3. Fill medium-size bowl with cold water. Remove tough ribs from the kale and thinly slice into long, slender shreds. Dunk shreds into bowl of water to rinse off any grit. Drain.
4. Heat oil in large skillet over medium-high heat. Add salmon and sear until light brown, 2 minutes.
5. Flip salmon and sear another 2 minutes. Transfer to plate.
6. Add garlic to skillet and stir-fry until light brown and aromatic.
7. Pour vinegar slurry into skillet and stir to mix. Simmer 2 minutes, scraping the bottom of rht pan.
8. Add kale and stir to coat. Pour 1/2 cup water into skillet and lower heat to medium, cover, and stew for 5 to 8 minutes until kale is tender.
9. Stir coconut milk into kale and bring to a boil.
10. Add salmon to liquid and baste until fish starts to flake, 3 to 5 minutes.
11. Transfer fish to a serving plate. Let sauce boil 3 to 4 minutes to thicken. Pour sauce over salmon and serve.