My dad is a meat-n-potatoes kinda guy. My mom is a veggies-n-veggies kinda gal. They meet in the middle at fish a few times a week.
The key to a successful marriage is compromise… at least that’s what I’ve heard. Make this salmon. It might just help your marriage. It will certainly help your taste buds.
And because I’m feeling generous, I am giving you a great kale recipe as well.
~3lb fresh salmon, boned with skin on
2T dijon mustard
3T soy sauce
6T olive oil
1/2 tsp minced garlic (~1 clove)
Heat the grill – use a charcoal grill if you have it – the flavor is worth it.
Lay salmon skin side down and cut it into 4 equal pieces. In a bowl, whisk together mustard, soy sauce, olive oil, and garlic. Drizzle marinade over salmon and allow to sit for at least 10 minutes.
Place marinated salmon skin side down on hot/hot/hot grill. Grill for ~5 minutes (this will vary depending on fish thickness). Flip and grill for 5 minutes a longer. Transfer fish to a plate. Let rest for ~5-10 minutes. Remove skin and serve.
1.5 lb young kale
3T olive oil
2 cloves garlic, minced
1/2C vegetable stock (or water if desired)
2T red wine vinegar
Trim stems from kale and chop leaves roughly – you want them coarsely chopped. Heat olive oil in a large saucepan over medium heat. Add garlic and cook until soft, about 1 minute. Raise heat slightly. Add stock and kale. Toss to combine. Cover and cook for 5 minutes. Remove the cover and continue cooking, until all the liquid has evaporated. Season with salt and pepper. Toss with vinegar right before serving.