Wok Fried Kale and Orange Sesame Salmon

Ingredients

• 4 oz Superior Fresh salmon fillet, 2 each, skin-on

• 6 oz bag Superior Fresh ‘Crunchy Kale Blend’ Organic Chopped Salad

• 2 cups thinly sliced brussel sprouts

• 2 tbsp. canola oil

• 1 tbsp. sesame oil

• 2 tsp. sesame seeds, toasted

• 1 tbsp. oyster sauce

• 1 tbsp. soy sauce

• 1/3 cup water or chicken stock

• 1 Thai chili pepper, minced

• 2 tbsp. garlic, thinly sliced

• 2 tbsp. olive oil

• 1 tsp. garlic powder

• 1 tbsp. ginger, grated

• 1/2 tsp. orange zest, grated

• 1/4 cup green onion, sliced

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Preparation

1. In a wok with low heat, gently toast garlic in olive oil stirring frequently until golden brown. Remove from wok, strain, and set aside.

2. Heat 1 tbsp. canola oil in the wok. Season salmon with salt, pepper, and garlic powder. Sear salmon flesh side down for 3 minutes. Flip and sear for an additional 3 minutes or until skin is nice and crispy. Remove fillets from heat and set aside to rest.

3. Heat remaining canola and sesame oil. Add Thai chili, green onion, orange zest, and ginger. Cook until fragrant, careful not to burn.

4. Add Brussel sprouts and cook for 3 minutes. Add kale and stir fry for additional 3 minutes or until dark green making sure to maintain crispiness.

5. Add oyster sauce, chicken stock, and soy. Toss to make sure kale is evenly coated.

6. Garnish with sesame seeds and toasted garlic.

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