Sunday, October 31, 2010

Poached Salmon and Kale

I came up with this recipe this evening when trying to figure out how to integrate "normal" foods without all the fat.  My usual kale is sauteed in a healthy dose of olive oil.

1 lb salmon
1 bunch of kale
1 cup organic unsweetened apple juice

preheat oven to 375
Line a baking vessel with tin foil and have enough excess to be able to fold the foil over the fish and cover it.  Pour apple juice into the bottom of the container.  Rip kale into bite sized pieces and put into the container with the apple juice.  Add salt and pepper to taste.  Lie the salmon, skin-side down, on top of the kale.  Salt and pepper to taste.  Sprinkle a light amount of cumin.  Fold in the sides of the foil (en papillotte style) sealing it well so that steam won't escape.  Bake for about 30 minutes.

I served this with my imitation of the byrani rice that we get from our local Indian restaurant. 

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