Berry Kale with Sweet and Spicy Salmon

This meal was quite adventurous for me, as I can’t say I’ve ever cooked with blueberries with a savory dish before. But with the new year passed and new experiences to come, I thought I might expand my culinary horizons.
At first it seemed that blending kale, salmon, blueberries, and cayenne belonged in a basket on the TLC series “Chopped”. What did I get myself into?! But I already had the ingredients on hand (minus salmon) and decided to test my creativity for once and for all. Rather than a hot mess on a plate…I actually ended up with one of the most delicious meals I had ever made myself!!

This just goes to show that taking chances in the kitchen can be worth the fruits of the labor. And this meal only takes 15 minutes to make so all the better!

If you don’t have all the ingredients listed, I think the following substitutions may work just as well.

Agave – Honey
Blueberry – Cherry
Coriander – Basil or tarragon

Serves 2


2-8oz filets organic, atlantic salmon
1/4 tsp salt
1/4 tsp ground black pepper
1/8 tsp ground coriander
1/8 tsp cayenne pepper
1/4 tsp dried thyme
1 Tbs olive oil

Blueberry Kale
5 cups kale, chopped
2 shallots, chopped
3/4 cup blueberries
1 Tbs olive oil
1 Tbs orange juice
1/4 tsp dried thyme


Heat olive oil in large pan. Add shallots and kale. Cook over medium heat, stirring occassionally, until kale begins to wilt. Reduce heat to low. Add blueberries, orange juice, thyme, and salt and pepper to taste. Simmer on very low heat, uncovered, stirring often.

Season salmon with salt, pepper, coriander, thyme, and cayenne. Heat olive oil in large pan over medium-high heat. Add salmon, skin-side down. Cook 3 minutes; flip. Cook 2 minutes until flesh is crispy (or until desired doneness). Remove skin with spatula. Remove both salmon and kale from heat.

Serve salmon atop warm blueberry kale. Enjoy the tantalizing taste of sweet berries and spicy salmon!

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