Grilled Salmon with Kale

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             FOOD FUNNY
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Here's another from Rosemary Zwick:

Jolene had been wanting new kitchen cabinets for a long time, but her
husband insisted they were an extravagance. Then she went to visit her
mother for two weeks, and when she returned, she was overjoyed to find
that her husband had surprised her by installing beautiful new cabinets.

A few days later a neighbor came over to visit and after admiring the
new cabinets, the neighbor added, "All of us were so glad that the fire
your husband had while you were gone was confined to the kitchen."

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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 (30 ml) 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 Wed Jan 21 19:13:13 2009