BOOKS AND SPOONS
Recipe for CITRUS MARINATED SALMON & KALE
This recipe makes two full servings of a delightfully tasty salmon dish.
It is easy to duplicate for a larger gathering, just be careful with the spices.
Chinese garlic contains more water than regular garlic and thus is lighter and smoother in taste.
300 g / 10 oz Salmon, skinned and boned, cut into small pieces
Juice and zest of one mandarin
1 yellow Bell pepper, cut in small
2 Spring onions, chopped small
2 Kale leaves, chopped small
1 Chinese garlic bulb, peeled and chopped fine
Olive oil to the pan
Rice, couscous, or another such carb to serve with
Set the skinned and bones salmon into the juice and zest of the mandarin and let it marinate for at least an hour (up to overnight) in the fridge
Prepare the vegetables as directed
Saute the vegetables in a very hot, deep frying pan for 5 minutes
Add the marinated salmon with the juice and lower the temperature of the stovetop
Let the fish cook in the pan with the vegetables
Season starting carefully and adding more to your own taste. About 1/8 tsp to start with cinnamon and ginger, a dash of turmeric and curry, salt and pepper to your taste.
If the dish looks dry to you, add a quarter cup of vegetable stalk and let it cook into the inference while the rice is cooking.
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