Lame title I realize, but I can’t think of anything better right now.
Dish: Lemon Kale Salad with Salmon (from Sprouted Kitchen) & Whole Grain Rolls
Mood Music: Frightened Rabbit, Noah and the Whale
Wine: Smoking Loon Merlot
Attire: Long Blouse, Matchstick Jeans & Cowboy Boots
Feelings: Amused, Hungry Monsterish
While I was cooking, my mom managed to break her expensive wine opener, get the cork stuck, break a bit of the bottle, struggle to find the basic cork screw, yell to my dad for help and finally open a bottle of wine.
Overall Gist of Our Dinner Conversation
Dad (to me): This is gourmet-quality. … Do you like Wolf Blitzer’s beard?
Me: Um, I guess. Sure.
Dad: I don’t like it. I think it looks stupid when guys with white or gray hair have stubble.
Mom: Well, maybe he’s trying to grow it out.
Dad: Barb, it’s been like this for months. It’s intentional. And it looks bad.
Mom: Jenny, this kale is to die for.
Dad: This is the best salmon I’ve ever had.
From Sprouted Kitchen. If you have not been to this blog yet, please go now. It is gorgeous and includes many tasty recipes. Love love love it.
4 Cups Kale, rinsed and dried
1/3-1/2 Cup Fresh Grated Parmesan or Pecorino Cheese
Red Pepper Flakes to taste
2 (5 oz.) Pieces Wild/Sustainably Raised Salmon Filets
1 Tbsp. Dried Basil
1 tsp. Garlic Salt
1/2 Cup White Wine
1/3 Cup Extra Virgin Olive Oil
1/3 Cup Fresh Lemon Juice
2 Cloves Garlic
Pinch of Salt/Ground Pepper
Remove the ribs from the kale, lay leaves on top of each other, and slices into 1/4” ribbons. Put them all in a bowl.
For the dressing, combine the olive oil, lemon juice, garlic cloves and pinch of salt, pepper and red pepper in a blender/food processor and blend to combine. Taste for spice and lemon to olive oil ratio, I find that this is a personal preference. You can also add a touch of honey to mellow out the tang if need be. Pour desired amount over the kale and toss so the leaves marinate in the dressing while you finish the salmon.
Dry both sides of the salmon, and gently rub on the garlic salt, pepper and dried basil. Heat a sauce pan over medium heat with a bit of oil to avoid sticking, add the salmon filets, and allow them to get crispy on one side, about 5 minutes. Flip the filets, sear for a minute, and add the 1/2 cup of wine to the pan. Cover and cook until just cooked through. This will likely take another 5 minutes, but will vary depending on thickness of your filet. Use your judgement and watch the center of the fish. Remove.
Add the grated parmesan, a bit more dressing and give the salad another toss to combine. Serve each plate with a hefty portion of kale, and a piece of salmon.