Apple Date Kale Salad

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Hard to believe how good this salad is. I took this from the web but cannot find the original website.  It was served with a piece of salmon cooked in a frying pan.  To save on the calories, I lightly oil the fish, added a fish rub and baked for about 15-20 minutes at 375 in my toaster if making just 1-2 pieces.  If 4 pieces I cook in my oven.

Salad – serves 4.

Ingredients:

3 tablespoons of fresh lemon juice (1-2 lemons)

2 tablespoons of good olive oil (for salad); more for oil if adding fish.

1/4 teaspoon Kosher salt

1 large bunch of kale  1 large bunch,  wash & remove the center rib and slice thinly the leaves

1/4 cup of dates (small dice)

1 honey crisp apple (very small dice) – I like to peel my apple.

1/4 cup finely grated pecorino cheese

3 tablespoons toasted slivered almonds.  I toasted these for 2 minutes on a piece of foil in my toaster.

Fresh ground black pepper.

Directions:

Whisk/shake lemon juice, 2 tablespoons of olive oil, salt in a jar.

Pour over kale, toss, and let stand for 10 minutes

As kale is marinating, dice your figs and apples.

Add fruit, grated cheese, and almonds to kale.

Season with pepper, toss well, and let sit a few more minutes before serving.

Serve over salmon or serve just the salad.

 

Salmon:

4   5-6 oz pieces of salmon good cut

1 tablespoon of oil

fish rub or just use salt and pepper

Preheat oven or toaster to 375.

Spread oil and rub on fish.

Bake 15-20 minutes until desired doneness.

 

 

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Tasty Honey Mango Grilled Salmon Recipe

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TIME:  At least 2 1/2 Hours if using  wood planks.  However prep time is no more than 10 minutes plus watching the grill.  This is an easy recipe and the planks will add great flavor and texture on the bottom.  If not using the planks, you will at least need one hour of marinating time plus cooking time.

This recipe came from a friend’s wife and it is outstanding.

If using wood planks start soaking them now for at least 2 hours.  Less is a problem according to the fish mongers at Whole Foods.  My research on line and at looking at the planks toss them when done.  Trying to reuse is unlikely going to result in the same type of taste you are looking for from this recipe. 

The better the cut of salmon, obviously the better the outcome.  I will try to post the recipes for the corn soufflé (made by my brother-in-law if he will share it) and the steak by my husband.

Ingredients:

One 3.5 to 5.0 pound salmon fillet

4 generous tablespoons of honey

3 generous tablespoons of dijon mustard

1 tablespoon of course grain mustard

3 tablespoons fresh lemon juice (@ 1 1/2 lemons) plus additional whole lemon for slices when grilling.

3-4 tablespoons of fresh herbs of preference – recommend at least some dill and parsley.  Tarragon will work great too and/or try to buy a bundle of fresh herbs used for poultry roasting.  Remove all stems and chop fine.

1 fresh mango optional for bonus flavor – use about a half of mango cut into small chunks.

Directions:

Mix all the ingredients in the bowl until well blended and use half of it to brush over the salmon.

Marinate in the fridge at lest one hour (or longer).  The longer the better.

if using cedar planks but some lemon on the top of planks (that have soaked for at least 2 hours!) under the salmon.  Add additional lemon slices on top of fish if you want more lemon flavor.

Continue to use the marinade via brush method when grilling the salmon.

We grilled for about 20-25 minutes on a 350-375 temperature on the grill.  Doneness is a preference.  At 20-25 minutes your fish should be more on the done side.  Smaller cuts will likely take less time.

If there is any mustard sauce left over, you can heat on stove until bubbly an use to top the fish.

Simple Salmon with Brown Sugar Glaze served with Sweet Potatoes – Easy

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Ingredients:

2-4 pieces of 6 ounces of salmon fillets

Sauce sized for 4 portions
1/4 teaspoon of salt (adjusted for taste)
1/4 teaspoon of pepper (adjusted for taste)
3 tablespoons brown sugar (glaze)
1 tablespoon of low sodium soy (glaze)
4 teaspoons of grain or dijon mustard (glaze)
1 teaspoon of rice vinegar (glaze- try not to skip ingredient)

2-4 sweet potatoes scrubbed and dried
dash of olive oil

Directions:

For sweet potatoes preheat oven or toaster to 400

Prick dried potatoes with a fork in a few places for each potato

Rub a little bit of oil on each potato

Place on a tray or cookie sheet lined with aluminum foil

Loosely cover potatoes and rotate half way through for a total of 55-60 minutes.

These can be done successfully in a toaster in a small pyrex (just make sure to line with foil)

For salmon preheat oven or toaster to 425

Sliver with knife once or twice across short side about half way down fillet

Place in a foiled line baking pan and sprinkle with salt and pepper  (to your taste)

Bake uncovered at 425 for 10 minutes

In small pot prepare the sauce over medium low heat

Add all the ingredients brown sugar, soy, mustard, vinegar bringing to a boil (will happen quick in small pot)

Brush / pour sauce over fish.  Broil 6-8 inches from heat for 1-2 minutes.  Do not turn eye away while in the broiler.  Fish should fall apart when touched with a fork.

Simple mustard fish recipe; Will surely delight the crowd

I have Ina Garten to credit for this recipe, and I have made it many times and it has never disappointed.  Here is a link to one version of the recipe:

http://www.foodnetwork.com/recipes/ina-garten/mustard-roasted-fish-recipe.html

I love this recipe because it truly is foolproof, requires few ingredients, and takes no time at all to prepare.

I find it best with white fish, but it will work with a good piece of salmon.

Prep takes 10 minutes, cooking takes about 15-20 minutes, and cleanup is simple if you use parchment paper on your rimmed cookie sheet.  Basically you only need to clean a few measuring spoons and a small bowl along with the cookie sheet.  I think this dish would be more messy on a non-rimmed cookie sheet for clean up.

Ingredients:

4 – 8 oz servings of fish fillets such as snapper – I have tried this with many white firm fish types from Whole Foods and usually prefer asking them for one large 3-4 pound fillet, making sure it has been picked over for bones.  I specifically ask them to hunt for major bones before taking the piece home.   Usually if I call late in the day with 2 hours notice they will have the fish waiting for me.  Ina in her show and book never mentions salmon and I am not sure why, as this works well on salmon as well.

Kosher salt and pepper (have ready 2 teaspoons of each but you won’t use it all)

8 ounces of creme fraiche (I never heard of creme fraiche before making this recipe.  It comes in a round tub like a cottage cheese or whipped cream cheese and usually is found near the fresh cheeses at your store.  I have only seen it come in one size.)

http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?productId=375620&storeId=10052&langId=-1

3 tablespoons of Dijon Mustard (recommend using both types and I usually go heavy when measuring)

1 tablespoon of Whole Grain Mustard (recommend using both types)

2 tablespoons minced shallots 1-2 shallots depending on size (do not skip as it adds a lot of flavor)

2 teaspoons of drained capers (I never add the capers because I find most people don’t like the taste as much as me)

Directions:

Preheat oven to 425 degrees

Line sheet pan or rimmed cookie sheet with parchment paper or can use ovenproof baking dish.  I find the cookie sheet with parchment makes cleanup a breeze

Place the fish skin side down on the pan and sprinkle with salt and pepper to your taste

Combine the creme fraiche, 2 mustards, shallots, capers if using, 1 teaspoon of salt, 1/2 teaspoon of pepper in small bowl.

Generously spoon sauce over fish.  I recommend mixing the ingredients in the quantity above but just using about half to three quarters of the sauce.  It is rich enough in half the quantity. Unfortunately I have found little use for the other half so usually I toss it down the drain.

Cooke the fish 10-15 minutes depending on the thickness of the fish until barely done.  Do not overcook it.

Serve hot or at room temp with the sauce of the pan spooned over the top.

I will upload a picture later this week when I make the dish!  You will be impressed with how professional the dish looks.

I usually serve it with Ina’s roasted root vegetables.  See separate posting.  That too is easy to make.