Wednesday, March 9, 2011

Lemon Spice-crusted salmon with savory Dino Kale

Salmon filets, preferably wild-caught, separated into 4-6 oz servings
dry curry rub
thin slices of Meyer (or other) lemon
thin pat butter, one per salmon serving

For Kale:
2 bunches Kale, washed and cut into large pieces, 
one Poblano chili, chopped into segments
one bunch of baby shallots or one or 2 shallot bulbs, sliced
2 pieces of pre-cooked bacon (optional)
juice of one-half lemon
pumpkin seeds (approximately 1/4 cup) or to preference
salt and pepper to taste
1-2 Tablespoons grapeseed oil

Preheat oven to 350 degrees.
Dust curry rub over salmon filets and place in pan.  Place butter pat in center of each filet, then cover butter with one slice of lemon.
Place salmon in oven for approximately 15 minutes.  Do not overcook!
Once salmon is in the oven, heat a non-stick wok or large skillet over stove.  
Add 2 Tblsp oil and heat until oil "shimmers" in the pan.  
Add poblano segments and sautee until lightly browned on edges.
then, add shallots and continue to saute
next, add the kale
begin to turn kale and other ingredients over in the pan.
Kale will begin to deepen in color and look "wilted".
Cook until kale appears tender
Add lemon juice and continue turning in pan
add sliced pieces of bacon
I added raw pumpkin seeds that were previously toasted lightly for additional flavor and texture
This is a very healthy, delicious meal!
As you can see, it is a people-pleaser, at least in the Jenison household!
Dessert:  mixed berries

This meal is very simple and quick to prepare. 

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