Sunday, October 25, 2009

Salmon with Apples, Potatoes, and Kale

How many other foodies are like me? You need to try new recipes and new foods on an ongoing basis because your palettes have become accustomed to a little zing?

A little zip.

And a whole lotta magic!

But finding the magic can get a little challenging when you're learning to eat well on fewer calories.

I, the original Molly Mcbutter and long time aficionado of the Julia Child philosophy on cooking, have been learning how to skip the fat but not the flavour and today's recipe is a good way to do just that while using a lesser utilized green - kale, and omega rich salmon.

The recipe is an adaptation of one I found for Alaskan Salmon and Lacinato Kale with Apple-Bacon Vinaigrette and I have to tell you, even without some of the fancier ingredients from the original dish, the flavour combinations were wonderful and very clean.

All three of us loved it and I will definitley be making this again.

Salmon with Apples, Potatoes, and Kale

For printable recipe, click HERE



Ingredients:
  • 2 bunches kale, stalks removed and coarsely chopped
  • 1 Tbsp. chopped green onion
  • 1-1/2 tsp. minced garlic
  • Pinch dried red pepper flakes
  • 3 Tbsp. extra-virgin olive oil
  • 4 potatoes cut into french fry like slices boiled until just al dente
  • 4 skinless Salmon fillets (I like to use Captain Highliner)
  • Salt and pepper, to taste
  • 4 bacon strips, finely diced (I use my favourite turkey bacon to keep the fat down)
  • 2 small Granny Smith apples, cored, peeled and finely diced
  • 2 Tbsp red wine vinegar
  • 2 Tbsp apple juice
Directions:
Sauté kale, green onion, garlic and red pepper flakes in olive oil. Transfer to serving plate; toss with cooked potatoes, cover and keep warm.

Season salmon with salt and pepper. Sear salmon in sauté pan, about 3 to 4 minutes per side; transfer to plate and keep warm.

Cook bacon over medium-low heat in the same pan until crisp. If using regular bacon, drin excess fat from the pan. Add apple, apple juice, and vinegar; cook for 1 minute. Season to taste with salt and pepper. Drizzle vinaigrette over salmon, kale and potatoes.


Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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5 comments:

  1. Sounds fabulous and FALLalicious:):)

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  2. You've just created a new word!

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  3. That sounds WONDERFUL! I'm absolutely going to try that! Hubby doesn't like salmon, but when I have the craving, I'll fix myself salmon and him something else. He might regret his decision to not like salmon when he sees this...*snicker!*

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  4. It really is a good recipe. I was surprised by how good the potatoes came out.

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  5. I really like how you served this up with salmon! I'm so used to fish being paired with citrusy summery ingredients, it's so neat to see it served up with tasty apples!

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