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Crispy Salmon with Roasted Squash and Kale Chips

Eat Wisconsin Fish / Crispy Salmon with Roasted Squash and Kale Chips


Kale Chips


1 bunch kale, washed and dried
1 tablespoon olive oil
1 tablespoon lemon juice
½ teaspoon sea salt (or more to taste)
optional grated parmesan cheese


You can make these ahead of time. Preheat oven to 325°.

Remove stalks and tear or cut kale into 1-inch-ish pieces. Spread kale pieces onto a baking sheet and drizzle with olive oil, lemon and salt. It’s easiest to just rub the leaves with your hands to make sure that they are coated, plus massaging the kale breaks down the fibrous structure of the leaf. Sprinkle with parmesan cheese if you like. Bake 20-30 minutes until crispy.

Roasted Squash


1 ½ pounds peeled butternut squash (or pumpkin!) cut into approximately 1-inch cubes
2 tablespoons olive oil
1 teaspoon kosher salt (or more to taste)


Preheat oven to 385°. Place squash in a large cast iron skillet or a baking sheet. Coat squash with oil and sprinkle with salt. Roast until tender, about 45 minutes, stirring occasionally. If you prefer more crispiness, stick it under the boiler for a few minutes until browned on the edges.

The Fish


2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 tablespoon unsalted butter
½ cup toasted pumpkin seeds
1 pound arctic char or salmon filets, cut into 8 pieces


Sprinkle the char generously with salt. Add the butter and 1 tablespoon olive oil to a large skillet. Once the oil is hot and the butter is melted, add the char. Cook, without moving, until the sides are cooked just past halfway up the fillets. Flip and cook, without moving, until the sides are fully cooked, then remove from the heat for medium-rare.

Divide the squash between 4 plates and sprinkle generously with kale chips. Whisk together soy sauce and sesame oil. Place two pieces of fish on each plate and pour sesame-soy mixture over fish. Garnish everything generously with toasted pumpkin seeds.