Lemon Pepper Salmon and Kale

Salmon and Kale Stirfry
1 can drained wild caught salmon
4 c. kale, torn into small pieces
2 T. extra virgin olive oil

lemon pepper
Italian seasoning
crushed red pepper
salt free dill seasoning ("it's-a-dilly")
1 T. San-J wheat free tamari (optional, this is already fairly salty without the tamari)

Spray a large skillet with nonstick spray and add olive oil and kale. Season kale and saute for about 3 minutes over medium heat until the kale is soft but still bright green. Drain the canned salmon and mash up in a bowl off to the side. Add salmon and stir fry for about 3 minutes until the salmon is heated through. Serve hot with a green salad. This would have been better with some red bell pepper, but we don't have any :(

Cindalou's Kitchen Blues: Healthy Celiac / Coeliac Gluten and Dairy Free Recipes


  1. This looks really good. I love Whole Food's red canned salmon. Are you referring to the 14 oz or so cans here, or the smaller ones (like a can of tuna). Do you have suggestions for other vegetables, besides pepper, to add? I want to stretch this out a bit, but am drawing a blank.

    Also, what does it mean to be a "no nofollow blog"?

    Thanks, Cindy!

  2. Hi M,

    Thanks for all your support! :) For this recipe, we used a 14 oz can of salmon (still remember the days when they cost < $1 ).

    Blogs that do not have nofollow tags allow other blog authors to be linked through comments and backlinks. Essentially, we are encouraging comments by 'linking' with blog authors who comment here.

  3. I love the Whole Foods red salmon too, but we go with canned red or pink salmon wherever we find it on sale. The red sockeye is the best as far as omega 3's, but the pink is still a great bang for you buck. I usually find our salmon at Kroger or various other grocery stores since Whole Foods has a huge markup on that stuff. Costco (sp?)and most grocery stores sell the nice red canned salmon by brands like Bumblebee which has always been good.
    As for vegetables, any are great! Add in whatever appeals to you at the moment. I love asparagus, spinach, and any dark greens (all are low carb). Even baby steamed brussel sprouts would be great- feel free to experiment and let me know how it turns out.


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