Sunday Dinner: Salmon w/ Heirloom Tomatoes & Grilled KaleMonday, April 16, 2012
I've been eating a lot of heavily spiced food as of late, so tonight I wanted to prepare a dish that allows the freshness of the ingredients to shine through on their own. I came across this recipe and was immediately drawn to the bright colors of the heirloom tomatoes. However, my favorite farmer's market has great deals on seafood and since they're only open on the weekends, I try to save Saturday or Sunday dinners for fish. Salmon seemed like a perfect alternative. Remembering the gorgeous organic mini heirloom tomatoes I spotted a couple weeks ago, I knew I was on to something. Luckily, the tomatoes were there again today so I selected a 1 lb carton on sale for $5.50/lb. A little pricier than I tend to spend on one vegetable, but Sunday dinners are my "splurge" for the week instead of eating out.
I also took this as an opportunity to try a new technique for cooking kale, and a different variety of kale at that. As I understood, Purple Kale (or Red Kale, as it was labeled here) is sweeter and more tender than the standard green variety. Usually I braise my kale or add it to soups, but an old NY Times recipe for grilled kale popped up so many times while browsing other food blogs, I had to try it on the grill. When I picked up this lush, deeply colored bunch of purple kale, it was like nothing I've ever seen at my grocery store. It felt softer than regular kale and slightly damp. The scent could almost be described as sweet and floral. I choose a large bunch priced at $4.
Next up, I went to check out the salmon. The seafood guys at my farmer's market are awesome and always have a great selection with prices I can't find anywhere else. Today was no exception, $5.99/lb for wild salmon fillets. I chose two large fillets, which came out to $10 even. Since I am only cooking for two, 1 lb would have been enough however I've learned to take advantage of good deals and just freeze or cook extras to use in other recipes that week.You'll want to estimate at least 1/2 lb salmon per person, which comes out to about one 3-4" wide fillet per serving when they're approximately 1" thick Also, whenever possible always opt for wild salmon as opposed to farm-raised.
Prep Time: 20 min
Start by grilling the kale, especially if you have a small grill and need to grill it in batches. Just place the kale lengthwise across your grill in one layer. Grill 3-4 minutes until the kale is just beginning to wilt and slightly crispy on the edges.