Creamy Spring Alaskan Sockeye Salmon with Garlic Kale

Ingredients For the Salmon:
1 can Oregon’s Choice Alaskan Sockeye Salmon
1/8 tsp kosher salt and black pepper
1 tbsp olive oil
2 garlic cloves minced
½ purple onion
For the Sauce:
½ tbsp Dijon mustard
¼ cup dry white wine
½ cup unsweetened full-fat coconut milk
½ Zest of a lemon
1 ½ tsp lemon juice
1 tbsp finely chopped fresh chives plus more for garnish
1 tbsp finely chopped fresh dill plus more for garnish
1 tbsp finely chopped fresh tarragon plus more for garnish
1/8 tsp salt and black pepper
For the Garlic Kale:
10oz kale
2 tbsp olive oil
3 garlic clove, minced
½ tsp lemon juice
1/8 tsp salt
¼ tsp pepper
1 tsp apple cider vinegar

Instructions:
Prepare the garlic kale:
Heat olive oil in a skillet over medium-high heat. Add kale, tossing to coat, and cook, stirring occasionally, until reduced in volume by half, about 5 minutes. Add salt, pepper, garlic, lemon juice, and apple cider vinegar, then cook for an additional 5 minutes until the kale begins to char. Turn off the heat and let it rest while preparing the salmon.
Prepare the Salmon:
Open and drain Oregon’s Choice Alaskan Sockeye Salmon. In a separate skillet, heat olive oil over medium-high heat. Add garlic, onion, and the salmon, seasoning with salt and pepper. Cook for 2 to 3 minutes, breaking the salmon into smaller pieces as it heats.
Make the Sauce:
Whisk Dijon mustard and white wine in a small bowl until smooth, then add to the skillet with the salmon. Cook for about 2 minutes, allowing the wine to reduce by half. Slowly pour in the coconut milk while whisking. Cook for 3 minutes. Then add lemon zest, lemon juice, chives, dill, tarragon, salt, and pepper. Stir to combine and cook for another 5 minutes until the sauce thickens slightly. Serve alongside the garlic kale.