| CRISPY SALMON WITH GINGERY KALE |
Makes 4 servings
1 2-lb fillet of salmon, scaled
1 bunch kale
5 Tbsp. olive oil
1 tsp. minced garlic
1 tsp. grated ginger
1 Tbsp. soy sauce
1 tsp. dark sesame oil
Rinse the fish well, removing all bones, let chill refrigerated while
preparing other ingredients. Wash kale, removing any stem thicker
than 1/4 inches. Steam in 1 inch of water until soft, approximately 20
minutes. Drain, rinse in cool water, squeeze dry and chop.
Preheat a gas grill or start charcoal grill that can be covered. Heat 2
Tbsp. of the olive oil in a 10 inch pan. Add the garlic and sauté 1
minute; do not brown. Add the kale and cook, stirring occasionally for
about 3 minutes; add the ginger and cook another minute, then add
the soy sauce and sesame oil and turn off the heat. Remove to a
platter and keep warm.
With a sharp knife, score the skin of the salmon in a cross-hatch
pattern. Oil the fish well with the remaining olive oil. Put the fillet on
the grill, skin side down, and cover. Cook, undisturbed, 5-8 minutes, or
until done. Remove carefully with a large spatula, and place atop the
kale. Serve immediately.
From Leafy Greens