One of my favorites...good quality poached salmon filet with sauteed greens. Simple, satisfying and flavorful. I prefer to use fresh organic ingredients and wild salmon.
Poached Salmon and Sauteed Kale
1 lb. Atlantic King Salmon
1/2 lb. Kale, any variety, coarsely chopped
1/4 lb. brown mushrooms, thinly sliced
1 yellow onion, thinly sliced
salt and pepper
1 Tb. Olive oil
1 Tb. Hemp or Sesame oil
1 Tb. Tamari (gluten-free soy sauce)
Gomasio
Cayenne Pepper
Mache garnish
1. Bring a small pot of water a boil. Poach salmon in boiling water for no more than 4-5 minutes, depending on thickness, should be pink inside, or as desired. Take out of water and let cool on plate, will continue to cook.
2. Heat olive oil in a large saute pan over medium heat. Add onion and saute unitil tender, about 4 minutes. Add kale and cook for another 2 minutes, until slightly wilted. Add mushrooms and cover, cook for 5 minutes. Season with salt and pepper, dash of cayenne, if desired.
4. Plate kale, mushroom mix onto plate, top with salmon. garnish with a few mache leaves and sprinkle with Gomasio. Drizzle Tamari and chosen oil on top. Serve while warm.
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