Sriracha amplifies the flavors of the salmon and kale that are bundled together and served with a sriracha-infused roasted pepper sauce. Serve with rice to absorb any extra drops of the spicy sweet sauce.
Makes 8 servings
8 large kale leaves
¼ cup extra-virgin olive oil, plus more for coating pan
1 large bunch dill sprigs with stems
2 teaspoons sriracha
Salt and freshly ground black pepper
4 thick salmon fillets, halved
Roasted red pepper sauce (recipe follows)
Roasted Red Pepper Sauce With Sriracha
Makes about 1 cup
2 large red bell peppers, stemmed, seeded, roasted and peeled
2 tablespoons extra-virgin olive oil
1 tablespoon sriracha, or to taste
½ teaspoon salt
½ teaspoon freshly ground black pepper
Combine all ingredients in a bowl of a food processor. Pulse to achieve a chunky consistency.
Fill a large bowl with ice water. Bring a large pot of salted water to a boil, add kale leaves and blanch briefly, 15 seconds. Transfer to ice water to cool. Drain and dry thoroughly.
Preheat oven to 350 degrees.
Coat bottom of a 13-by-9-inch baking pan with olive oil. Select 8 large dill sprigs without stems and set aside. Scatter remaining dill sprigs with stems over bottom of pan.
Whisk ¼ cup olive oil and sriracha in a small bowl. Brush a salmon filet with the sriracha oil. Squeeze lemon juice over the filet. Sprinkle with salt and pepper, and top with a dill sprig. Wrap kale leaf around filet and place on dill in baking pan, seam-side down. Repeat with remaining filets. Lightly brush the salmon and kale wraps with additional sriracha oil and sprinkle with a little salt. Bake until salmon is cooked through, about 30 minutes. Serve garnished with roasted red pepper sauce.