Wednesday, June 15, 2011

baked salmon and kale with olives and tomatoes

I picked up some salmon yesterday, so was looking through my cookbooks for new ways to cook it (since Noah moved into town, barbecuing seems to be implausible). I adapted a recipe of Jamie Oliver's from the Naked Chef cookbook (since neither green beans nor cherry tomatoes are in season) and this ended up being one of the quickest and easiest - and tastiest - meals I have made in a while.

This is my version:
1 bunch kale, washed & ripped up
4-5 canned tomatoes, roughly chopped
small handful of sundried tomatoes, chopped
2-3 squeezes of anchovy paste (or real anchovies, if you have them)
olive oil
10-20 kalamata olives
salt & pepper
lemon juice

Heat the oven to 475 F with a roasting pan inside. Toss the kale with the canned tomatoes, sundried tomatoes, anchovy paste, olives, and about 2 T olive oil. Season with salt and pepper. Take out the roasting pan and brush the bottom with a little olive oil. Put the salmon in one end of the pan and sprinkle generously with lemon juice. Put the kale mixture in the other end of the pan. Roast for 10 minutes. Serve over couscous (rice would probably work too, but couscous is way faster!) spooning the juices from the pan onto the couscous.

I am *definitely* making this one again. It took maybe 15 minutes, tops, and the strong flavours of the tomatoes and olives worked really well with the kale.

Kenneth is right now making rhubarb pie with the last of the rhubarb from our garden. I'm so glad I met someone who knows how to make pies!


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