Seared Salmon with Lemon Pepper

Instructions

Dressing: 

• Combine all of the ingredients 1 – 5 and then slowly add the olive oil with a whisk to incorporate and infuse the oil. 
• Set aside 

Kale and Sprouts: 

• Take your sheet pan and line it with the parchment paper
• In a medium mixing bowl, add the Kale, sprouts, chilis, and olive oil. Mix to combine and spread out on the sheet. 
• Dot the bacon grease randomly over the sprouts and kale
• Sprinkle with salt and pepper 
• Bake in the oven for 12 minutes until Kale is crispy and sprouts are soft. 
• Meanwhile…..cook your fish. 

Salmon:

• Sprinkle about a Tbsp of kosher salt on your cast iron skillet. Heat it over medium heat until it begins to lightly smoke. 
• Add your salmon flesh side down and cook for 2-3 minutes to sear the well. Flip over to skin side and cook for 1-2 more minutes searing the skin side. 
• Combine the white wine and 2 tbsp of lemon juice and add it to your pan. Turn the heat to low, cover, and allow the wine to absorb. About 10 minutes. 
• Add the remaining lemon juice and water and cover again. Once the liquid is absorbed the salmon is ready. 

Plating: 

Place the sprouts and kale on each plate in a mound. Place the salmon on top. Drizzel the sauce over the salmon. Garnish with some pea shoots or parsley, a sprinkle of Maldon salt, fresh pepper, and serve.