At this time of year, all I want to do is hibernate and drink copious amounts of creamy coffee. Christmas and New Years are past and the cold has officially set in here in the NW. Instead of embracing the grumpy bear persona – I should be taking brisk walks and eating delicious healthy fats and life-giving leafy greens.
Ha ha! Let’s not get too crazy now. One step at a time. Food first, walk later…maybe.
So the real question is: What’s for dinner? Answer: Baked salmon and wilted kale! Stay with me. It tastes better than it sounds. Bake some salmon. Rip up some greens and add a little flavor. Enjoy! It really is that easy.
Wild salmon and kale are both considered super foods! Together they are full of iron, calcium, Omega-3 and Omega-6 fats, and vitamins D, B12, B6, B3, K, A, and C. I’m not even mentioning all of the other crazy nutrients salmon and kale contain.
I love salmon because it is just so satisfying and filling. And I love kale because I’m a little weird and I like the strong, deep, green flavor it has. I also like the fact that kale doesn’t disintegrate and get slimy the way spinach does when it’s cooked for longer than a minute.
This dish is so simple it doesn’t really need a recipe, but I’ll give you one anyway. This is a perfect deep S meal if you follow the Trim Healthy Mama plan.
But first, a few notes from my inner food/health nerd. Some vitamins, including A and K, are fat-soluble – meaning our bodies rely on the presence of fat to properly absorb them. Iron can only be properly absorbed when paired with vitamin C (found in vinegar), and calcium requires vitamin D (found in salmon). When you compare the nutrients found in these two super foods – you find a match made in heaven. You can find links to more detailed explanations at the bottom of the post.
vinegar of choice (flavored, rice wine, apple cider, etc.)
toasted sesame oil
Braggs Aminos or soy sauce
Preheat oven to 350. Place salmon (skin side down) in an oven safe pan and dot generously with butter. Bake for 15 minutes or until the flesh flakes apart easily with a fork. Remove from oven. While salmon is baking, prepare the kale. Begin by washing thoroughly and shaking off excess water. Remove the tough center core from each leaf and cut or rip remaining greens into large bit size pieces. Heat a medium-sized skillet over medium high heat and toss in kale pieces. Stir to heat evenly and continue to cook until kale is slightly wilted. A couple of tablespoons of water can be added if necessary to prevent sticking and burning. Pile wilted kale on a plate and drizzle with a few splashes each of vinegar, sesame oil and aminos. Top with a serving of salmon and enjoy!
I was inspired today while reading the book Eat Fat, Lose Fat by Dr. Mary Enig & Sally Fallon. This fascinating book takes an in-depth look at good fat (animal fat, nuts, whole dairy, anything from the coconut, etc.) and the positive effect it can have on our weight and health.
Halfway through page eight the idea for a delicious new soup struck me and I immediately jumped up and rushed off to make it.
Some trial and error later and I landed on the perfect combination of savory mouth-watering richness. If you love spice: add some cayenne pepper or extra chili flakes. Serve on it’s own or with some warm, crusty bread.
This soup is creamy and satisfying – the perfect dish for a rainy day. I hope you enjoy it as much as I do!
I love this salad! It’s full of protein, fresh veggies and delicious Asian flavors. This is another recipe from the previously mentioned Thai cook book. I normally leave a few ingredients out but I’ve italicized the adjustments I made so you can see all of the options! (Update: If you are following the Trim Healthy Mama plan, Shirataki noodles would be the perfect replacement for the rice noodles!)