Ingredients: |
Ingredients: Makes 8 servings 8 large kale leaves ¼ cup extra-virgin olive oil, plus more for coating pan 1 large bunch dill sprigs with stems 2 teaspoons sriracha (Thai hot sauce) ½ lemon Salt and freshly ground black pepper 4 thick salmon fillets, halved Roasted Red Pepper Sauce (recipe follows) Roasted Red Pepper Sauce With Sriracha: Makes about 1 cup. Combine all ingredients in a bowl of a food processor. Pulse to achieve a chunky consistency. 2 large red bell peppers, stemmed, seeded, roasted and peeled 2 tablespoons extra-virgin olive oil 1 tablespoon sriracha, or to taste ½ teaspoon salt ½ teaspoon freshly ground black pepper
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Directions: |
Directions:For Wraps Fill a large bowl with ice water. Bring a large pot of salted water to a boil, add kale leaves and blanch briefly, 15 seconds. Transfer to ice water to cool. Drain and dry thoroughly. Preheat oven to 350 degrees. Coat bottom of a 13-by-9-inch baking pan with olive oil. Select 8 large dill sprigs without stems and set aside. Scatter remaining dill sprigs with stems over bottom of pan. Whisk ¼ cup olive oil and sriracha in a small bowl. Brush a salmon filet with the sriracha oil. Squeeze lemon juice over the filet. Sprinkle with salt and pepper, and top with a dill sprig. Wrap kale leaf around filet and place on dill in baking pan, seam-side down. Repeat with remaining filets. Lightly brush the salmon and kale wraps with additional sriracha oil and sprinkle with a little salt. Bake until salmon is cooked through, about 30 minutes. Serve garnished with roasted red pepper sauce. |