Chili Crisp Sheet Pan Salmon with Kale
Emily Farris
November 8, 2021
This spicy sheet pan dinner has been one of my go-to recipes for years, and the Anova Precision Oven makes it even easier. With the included food probe and variable steam function, I get perfectly cooked salmon (no matter the size) and crispy kale every time.
Note: I use a brand of chili crisp called Chile Crunch, but there are plenty of similar sauces on the market labeled as chili crunch, chili crisp, and chili crisp oil.
Serves
2
Prep Time
00:10
Cook Time
00:10
4.33 (3)
3027
Ingredients
2 Tbsp
coconut oil
2 Tbsp
soy sauce
1 Tbsp
chili crisp, plus more for serving (see note)
1 tsp
sesame oil
1
bunch kale, stems removed and sliced or torn into small pieces
2
skin-on salmon fillets
Steps
1. Preheat the Oven
Rack
Sous Vide Mode: Off
Steam: 50%
Temp: 400°F
Heat: Rear, Top
2. Prepare Sauce
Melt the coconut oil in a small saucepan over low heat, then turn off the flame and stir in the soy sauce, chili crisp, and sesame oil.
3. Season Kale
Spread the kale in an even layer on a sheet pan. Drizzle with 2/3 of the sauce, and then lightly massage the kale until it’s fairly evenly coated.
4. Season Salmon
Place the salmon, skin-side down, on top of the kale. Drizzle each with the remaining dressing, ensuring all exposed sides are covered.
5. Cook
Rack
Insert the probe into the thickest part of the largest piece of salmon. Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, about 10 minutes. (Total cooking time depends on the size of the salmon fillets.)
Sous Vide Mode: Off
Steam: 50%
Temp: 400°F
Heat: Rear, Top
125°F Probe Target
6. Serve
Drizzle with additional chili crisp and serve.
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