Grilled Salmon with Kale

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            FOOD FUNNY
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I'm pretty sure I published this one many years ago, but it's cute
enough to repeat. Thanks as always to the mysterious "DRSPAGHETI"
for sending it to us this time.

A man went to visit his 90-year-old grandfather in a very secluded
rural area of the state he lived in. After spending the night, his
grandfather prepared breakfast for him consisting of eggs and bacon.
He noticed a film-like substance on his plate and he questioned his
grandfather, "Are these plates clean?"

His grandfather replied, "Those plates are as clean as cold water can
get them, so go on and finish your meal."

That afternoon, while eating the hamburgers his grandfather made for
lunch, he noticed tiny specks around the edge of his plate, and a
substance that looked like dried egg yolks, so he ask again, "Are you
sure these plates are clean?"

Without looking up from his hamburger, the grandfather says, "I told
you before; those dishes are as clean as cold water can get them. Now
don't ask me about it anymore!"

Later that afternoon, he was on his way out to get dinner in a nearby
town. As he was leaving, his grandfather's dog started to growl and
wouldn't let him pass so he said, "Grandfather, your dog won't let me
out."

Without diverting his attention from the football game he was watching
on TV, his grandfather shouted, "COLDWATER, Go lay down!"

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            TODAY'S RECIPE
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This recipe produces salmon with a crispy skin, a very popular
technique in Asian cooking. The ginger and garlic in the kale
complete the Asian-inspired theme while the kale provides many
valuable nutrients.

Grilled Salmon with Kale

1 - 1 1/2 lbs (450-675 g) kale or other dark leafy
green such as collard or mustard greens
About 4 Tbs (60 ml) olive oil
2-3 cloves garlic, finely chopped
2 tsp (10 ml) grated fresh ginger
1 Tbs (15 ml) soy sauce
1 tsp (5 ml) dark sesame oil
4 - 6 salmon fillets with skin, about 6 oz (170 g) each
Salt and freshly ground pepper to taste

Wash the kale thoroughly and remove the thicker portions of the stems
and ribs. Steam or boil in salted water until tender, about 10
minutes (collards and mustard greens will take longer). Drain, rinse
in cold water, squeeze dry, and chop. Heat 2 tablespoons of the olive
oil in a large skillet over moderate heat and saute the garlic for 1
minute - do not brown. Add the kale and saute for 3 minutes. Add the
ginger, soy sauce, and sesame oil and cook for 1 minute. Remove from
heat and keep warm while the salmon cooks. Score the skin of the
salmon into a diamond pattern with a sharp knife. Rub the salmon with
the remaining olive oil and season with salt and pepper. Place the
salmon skin side down over hot coals, or place skin side up under a
preheated broiler and cook until the skin is crisp and the salmon is
firm to the touch and cooked through, 5 to 10 minutes, depending on
the heat of the fire. Arrange the kale on a serving platter or
individual serving plates and place the salmon on top, skin side up.
Serves 4 to 6.
Received on Thu Jan 29 10:09:09 2004