Prep/cook time: 25 minutes
Serves 4 / The wrapped salmon fillets resemble large pieces of sushi for a fast meal with a great presentation. Serving tips: Accompany with brown or wild rice and a starter salad of cucumbers, butter lettuce, and ginger-sesame salad dressing.
3 tablespoons mellow white miso
1/4 cup honey
1/4 cup water
1 tablespoon wasabi powder, or to taste
2 large cloves garlic, pressed
2 tablespoons plain sesame oil, divided
4 6-ounce salmon fillets, patted dry
2 sheets nori
1 large head dinosaur (aka Tuscan or lacinato) kale, stems removed, leaves chopped
1/4 teaspoon red pepper flakes, or to taste
2 tablespoons toasted sesame seeds
1. Preheat broiler to high. In a small bowl, whisk together miso, honey, and water. Whisk in wasabi and garlic.
2. Coat bottom of a small glass baking dish with 1 tablespoon sesame oil. Arrange salmon fillets in pan skin side down and spoon miso mixture over each.
3. Cut each sheet of nori in half, and then fold each half lengthwise. Wrap nori strips around fillets, tucking ends under. Broil on middle rack for 7 minutes, basting twice. Cover pan loosely with foil, reduce heat to 400˚, and continue cooking until fish flakes easily with a fork, about 8 minutes more.
4. While salmon is cooking, in a large sauté pan, heat remaining sesame oil and sauté chopped kale leaves with red pepper flakes until bright green and just tender, 4–6 minutes. Season with salt.
5. Remove fish from oven and transfer fillets to serving plates. Arrange kale beside each fillet. Sprinkle sesame seeds over kale and serve immediately.
PER SERVING: 482 cal, 20g fat (7g mono, 8g poly, 3g sat), 94mg chol, 40g protein, 36g carb, 5g fiber, 534mg sodium