I’m on a kale kick. Can’t get enough of the stuff. This recipe was inspired by Frugal Feeding’s very tasty looking Swiss Chard Salad. (Hi, Frugal we love your blog and your FB questions about American culture or lack thereof.) The salad would work well with Swiss chard, but like I said, I’m on a kale kick. If you don’t have sesame chili oil (seriously, some people might not) use sesame oil and sriracha or a bit of your favorite hot sauce. Since the fish soaked for several hours in the citrus marinade, it could be considered a ceviche and Greg only seared the outside. Cook it longer if you like it a bit more flaky.
- 1 bunch of kale (yields 4-6 cups)
- 2 tbsp rice vinegar
- 1 tsp soy sauce
- 1 tsp sesame chili oil
- 2 tbsp finely chopped shallots or red onion
- 1 tsp minced garlic (about 2-3 cloves)
- juice from half a lemon
- salt/pepper to taste
Wash kale and trim off thick stems. Cut into ribbons. In a large bowl, mix remaining ingredients. Taste and adjust seasoning as needed. Pour in kale and toss to coat.
Salmon with a Grapefruit Reduction Sauce
- 1 lb salmon
- 2 grapefruit, juiced
- 1/2 lemon, juiced
- 1 cup dry white wine
- 1 tbsp rice vinegar
- 1/2 onion, diced
- 1/2 cup cilantro, chopped
- 2 tbsp butter
Pat salmon dry and season the pink side with salt and pepper. In a container large enough to hold the salmon, mix the juices, wine, onion, cilantro and vinegar. Taste and adjust seasoning as needed. Marinate for 6-8 hours, or all day so it’s ready to go when you get home from work. Melt butter in a large frying pan and add fish skin side up. Sear for about 3 minutes, then flip over and sear again for 3 minutes. If you want to cook the fish all the way then place pan in oven at 350 degrees and cook until done, about 5 more minutes. Otherwise remove fish from pan and cover with foil. Strain liquid into a bowl from marinade and throw onion and cilantro into the fish pan. Scrape up all the bits while browning the onion, then add about 1/2 cup citrus marinade. Reduce, season with salt and pepper and taste. If it needs more citrus add another 1/2 cup marinade and cook down again. Slice fish diagonally and serve over kale with reduction sauce drizzled over top.