Go For the Green King Salmon and Saag

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After a week of binging on carbs, meat, and ice cream, it’s always a good idea to counter-balance with some hard-core greens. The recipe for this salmon is courtesy of the cookbook “Dishing up Washington,” a great compilation of recipes from Pacific Northwest-area chefs. It features an Indian saag made from spinach and kale, just the greens we were looking for. Paired with a creamy mashed cauliflower and an Indian salad based off this Jamie Oliver recipe, all our past sins were soon forgotten. Until dessert, that is.

Ingredients: 
1 tbsp. butter
1 garlic clove, chopped
1/2 tbsp. ginger, finely chopped
1/2 lb. spinach
1/2 bunch of kale, ribs removed
1 14 oz. can of coconut milk
Red pepper flakes
Salt and pepper
King Salmon fillets
1 head of cauliflower
1/2 white onion
Olive oil

Salad
Baby kale
6-8 cherry tomatoes, halved
1/2 cucumber, sliced
Grated carrot
2-3 radishes, sliced
2-3 sprigs mint, chopped
Handful cilantro, chopped
1 tsp. brown mustard seeds
1 tbsp. mango chutney
1 tbsp. dijon
1 lemon
Olive oil

In a large pot over medium heat, add the butter, garlic, and ginger. Stir for one minute. Add the spinach and kale and cook until wilted. Add the coconut milk, pepper flakes, salt and pepper. Cover the pot and cook for 10 minutes. Remove the cover and cook for a few minutes more or until most of the liquid is gone. Blend smooth with an immersion blender or in a food processor.

Meanwhile, season the salmon with salt and pepper and a bit of the salad dressing (see below). Grill until done or temperature reaches 145˚. Squeeze some lemon juice on top and set aside.

For the mashed cauliflower, sauté the onions until golden and steam the cauliflower in a separate pot. When the cauliflower is done, add to the onions and mash. Add olive oil and stir until the mixture is creamy.

For the salad, prepare all the vegetables and set aside. In a small skillet, toast the mustard seeds until they begin to pop and add the chutney, a bit of olive oil, and the dijon mustard. Remove from heat and add the lemon juice. Toss into the salad and add more lemon juice, if necessary.

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