Grilled Salmon with Kale

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                            FOOD FUNNY
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We haven't had a good ol' groaner in a while. Here's one from Rosemary
Zwick:

Botanist Roy Noble had always dreamt of ending world hunger.
After years of research, his hard work paid off. He developed
a strain of peas that would grow virtually anywhere. It grew fast,
kept long without spoiling, and was more nutritious than even
soybeans. He was an instant hero, world wide. There were
awards and parades, and naturally the new strain of peas was
named Noble. After enjoying the fame and fortune for a while,
Roy decided he wanted to do more, so he established a fund
to award a monetary prize each year to botanists who were
making significant contributions to their fields. Thus was born
the famous Noble Peas Prize.

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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 Fri Feb 4 09:10:03 2011