The Pioneer Womans Teriyaki Salmon And Kale Sheet Pan Supper Recipes

SPEEDY TERIYAKI SALMON

Steps:

• Add the salmon to a shallow dish and pour the teriyaki sauce over the fillets. Using a pair of tongs, flip the fillets to coat them completely in the sauce.
• In a large skillet, heat the vegetable oil over medium-high heat. Add the fillets to the skillet and cook on the first side for 5 minutes, being careful not to let them burn. Carefully flip the fillets and cook another 2 minutes on the second side. Remove to a plate and set aside.
• Pour the remaining teriyaki sauce from the shallow dish into the hot skillet. Grate in the zest of 1/2 lime and allow the mixture to bubble and reduce for a few minutes. You do not want it to be super thick or sticky. Once reduced gently, nestle the salmon back into the skillet and spoon the sauce over top.
• Microwave the pouch of rice according to the directions on the package. Pour the rice onto a serving platter.
• Carefully transfer the salmon to the bed of rice. Spoon some sauce over top of the salmon and rice. Garnish the platter with the cilantro leaves. Cut the remaining lime into wedges and arrange along the edge of the platter for serving.

SHEET PAN BLACKENED SALMON WITH GARLICKY KALE

Steps:

• Preheat oven to 400F. Set an oven rack in the lower-middle position.
• Prepare the salmon: Use 1 tablespoon of the olive oil to grease the bottom of a rimmed sheet pan. Place the salmon, skin side down, on a flat surface and season with salt. In a small bowl, mix together the cayenne pepper, paprika, garlic powder, and mustard and set aside. Sift an even layer of the spices over the salmon and arrange filets skin side down, on the baking sheet, with space between each.
• Prepare the kale: In a medium bowl, massage the kale with the remaining 3 tablespoons olive oil and the garlic. Arrange it all around (but not covering) the fish on the pan. Sprinkle the oregano on top of the salmon.
• Cook the salmon: Place the pan in the lower-middle rack and roast for 10 to 12 minutes for medium to medium-rare salmon. (For well-done fish, leave in the oven an additional 5-8 minutes.) Remove the pan from the oven and sprinkle all of the lime zest and juice over the fish. Drizzle with honey. Serve immediately.

TERIYAKI SALMON AND KALE SHEET PAN SUPPER

Steps:

• Preheat the oven to 425°F. Strip the stems and center ribs out of the kale leaves and place the leaves on a baking sheet. Discard the ribs and stems. Tear the leaves into smaller chunks.
• Drizzle the kale with olive oil and toss, making sure the oil lightly coats all the pieces.
• Nestle the salmon among the kale leaves, skin side down (if your fillets have skin) and sprinkle them with salt and pepper. Drizzle a couple of teaspoons of teriyaki sauce over each fillet and brush it to lightly coat the surface.
• Bake for about 10 minutes, shaking the pan once to make sure the kale doesn't burn. (It should brown a little around the edges.)
• Warm the remaining teriyaki sauce in the microwave for about 15 seconds and pour it over each piece of salmon, letting it sit for a couple of minutes before serving. (I can't even wait for a plate!)

STEAK SHEET PAN SUPPER

Steps:

• Position an oven rack on the highest level in the oven. Preheat the broiler on high.
• Arrange the peppers on a sheet pan in a single layer. Do the same with the onions and cherry tomatoes. This will create a bed of vegetables for the steaks to sit on.
• Lay the steaks directly on the vegetables with an inch or two between the steaks so they aren't touching. Season the top of each steak with 1 teaspoon Montreal steak seasoning. Drizzle the top of each steak with 1 tablespoon olive oil. Top each steak with 1 tablespoon butter.
• Broil until the tops of the steaks are nicely browned, about 5 minutes. Remove the pan from the oven and use a set of tongs to flip the steaks over. Sprinkle the other side of each steak with 1 teaspoon Montreal steak seasoning. Drizzle each steak with 1 tablespoon olive oil and top each with 1 tablespoon butter. Slide the pan back into the oven and broil the other side for 3 minutes.
• Plate each steak with half of the veggies from the pan. Serve with a chunk of crusty French bread.