Books & Spoons Recipe: SALMON WOK WITH KALE & CARROTS

Getting back to the rhythm of things can be hard when the summer heat is over, especially if the summer-like temperatures are still hanging on, and you really just want to spend your time enjoying the last warm rays of the sun before polar nights hits  you hard... 
So nothing better if you can accomplish a meal in less than 30 minutes, and it is not only healthy but also delicious! 

I have been on a fish kick these days, more than normally, I think. I love that we have such a great variety available around us and that it is rather reasonably priced, considering. My neighborhood store had some quality salmon on a campaign price, and yes I filled my freezer with it, so much more salmon to come. 
I wanted to make a salmon wok, but not with the traditional veggies you often see it prepared with, at least up here. I also have fallen for the taste of kale lately, even to the point of raw kale+asparagus juice in the mornings, so no wonder I wanted it to play the main veggie role in this medley. 

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I added just some leeks, onion, and shredded carrots and that was it for the veggies. 
First I seared the salmon on a hot pan. I cut it into a bite size pieces before that, so it would look attractive and be easier to eat. Of course, it also will be done faster on the pan with smaller sizes. I had some salt, pepper, and dash of paprika powder on it before it hit the heat. 
After the salmon was done, I set it on a paper towel, and on that same hot pan, I quickly seared the veggies. 
I had them cut in thin, longer stripes, not only did they look great, were fast to prepare, but were also just perfect on a fork even for kids to eat. A little dash of ocean salt, and freshly ground pepper on the mix, of course. 
I added some pomegranate seeds on the top for added flavor and color. It really was delightfully tasty, and a pleasure to look at as well. I hope you will enjoy it, too!
Till next time
~ Cheers!