Sriricha-Baked Salmon and Kale Wraps with Roasted Red Pepper Sauce

Serves: 4-6


Sriricha-Baked Salmon And Kale Wraps:

8 large kale leaves

1/4 cup extra-virgin olive oil, plus more for coating pan

1 large bunch dill sprigs with stems

2 teaspoons sriracha

1/2 lemon

Salt and freshly ground black pepper

4 thick salmon fillets, halved

Roasted Red Pepper Sauce:

2 large red bell peppers, stemmed, seeded, roasted and peeled

2 tablespoons extra-virgin olive oil

1 tablespoon sriracha, or to taste

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper


Sriricha-Baked Salmon And Kale 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 1/4 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.

Roasted Red Pepper Sauce:

Combine all ingredients in a bowl of a food processor. Pulse to achieve a chunky consistency.

Popular vegetable substitutions include: Kale or Organic Rainbow Kale or Tuscan Kale

Recipe and photo by Lynda Balslev.

Sriracha amplifies the flavors of the salmon and kale that are bundled together and served with a sriracha-infused roasted pepper sauce. Serve with rice to absorb any extra drops of the spicy sweet sauce.