Alex saves on money and calories with this family seafood dinner that can be made any night of the week!Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/2U1JdT7Subscribe to Food Network ▶ http://foodtv.com/YouTubeTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Sheet Pan Blackened Salmon with Garlicky KaleRECIPE COURTESY OF ALEX GUARNASCHELLILevel: EasyTotal: 45 minActive: 25 minYield: 4 servingsIngredients4 tablespoons extra-virgin olive oil, divided useFour 8-ounce portions wild salmon, skin on, pin bones removed Kosher salt 1/2 teaspoon cayenne pepper 1/2 teaspoon sweet paprika 1 teaspoon garlic powder 1 teaspoon dry mustard powder 1 large bunch Tuscan kale, (about 12 ounces) stemmed and torn into bite-size pieces 4 large garlic cloves, minced 1 teaspoon dried oregano Grated zest and juice from 1 large lime 1 teaspoon honey DirectionsPreheat 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.Cook’s NoteThis is my weeknight version of a classic Louisiana cooking technique. The original technique of blackening comes from a Louisiana icon: Chef Paul Prudhomme. The original technique calls for dipping the protein, often Salmon or Redfish, in melted butter and then a mix of spices, like a local Louisiana Masala. Blackening often has a few spices like mustard, garlic and ginger that offer a mild tingle, mixed with a few like cayenne pepper that pack a lot of heat. Traditionally, you let the butter firm up on the fish with the spices like a buttery spicy shell and sear it in a roaring hot (usually cast iron) pan. It forms almost a crust, with extra fat from the butter, which is both charred and spicy. I like to "sift" an even layer of spices over the fish. If you don't have a strainer or sieve, sprinkle over the fish directly. I love Tuscan kale the most and it is the most easily found in supermarkets. The sturdy leaves pack a taste that reminds me of leafy spinach mixed with a stronger mystery cousin. The Kale is made tender by absorbing the olive oil it is tossed with and not from acidic ingredients like vinegar and lime juice, a tidbit I learned from food guru J. Kenji Lopez-Alt.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#AlexGuarnaschelli #TheKitchen #FoodNetwork #SheetPanSalmon #GarlickyKaleAlex Guarnaschelli's Sheet Pan Blackened Salmon with Garlicky Kale | The Kitchen | Food Networkhttps://www.youtube.com/watch?v=HPNNVPGVAsQ
