Salmon & Kale

Oh my Gosh... my family RAVED over this dinner and crowned me queen of the kitchen! :-D

I wore my crown proudly all evening! The truth is though... this was an easy dinner to make and really didn't involve a whole lot of talent (but we don't have to let them know that)... I like being "queen"... if only for an evening!

Recipes-

Sauteed Kale:

1 T olive oil

2 shallots, sliced

5-6 oz shiitake mushroom, whole

1 T sesame seeds

1 bunch kale, break up leaves, discard thick stems

2 T coconut aminos (non-soy seasoning sauce)

Salmon:

8-10 oz. salmon filet (serves 4)

1 T olive oil

Approximately 1 tsp. black pepper

Approximately 1 tsp. ground ginger

1 T sesame seeds

1/4 C coconut aminos

Preheat oven to 350 degrees. In a heavy skillet (I used a cast iron) heat olive oil. Season fish on both sides with ginger and black pepper. When olive oil is hot, quickly brown salmon... about 3-5 minutes on each side (until nicely browned). Pour coconut aminos over salmon and sprinkle with sesame seeds. Place entire skillet in oven for 10 minutes.

While salmon is baking, in another skillet, heat olive oil and saute shallots until they start to caramelize. Add shiitake mushrooms, and stir in sesame seeds and coconut aminos. Add kale and mix well. Cook until kale becomes tender. The salmon and kale should be ready about the same time! Serve together on a plate... and become queen (or king) of the kitchen! :-) Enjoy!

Flank Steak with Bacon Balsamic Sauce & Sauteed Kale

This was a totally Google inspired meal. I had very limited ingredients in my refrigerator as I'm in dyer need for a trip to the grocery store. I pretty much google searched available ingredients and chose my recipe accordingly! I found this great bacon balsamic glaze on the Food Network (Robin Miller) and the sauteed kale recipe from Bobby Flay (also Food Network). It was delicious! With very minimal ingredients I had a spectacular feast! Yum... hope you enjoy.

Flank Steak Recipe:

2 lbs. flank steak

fresh ground pepper

sea salt

4 slices bacon, chopped

1/2 C balsamic vinegar

1/2 C beef broth

2 T parsley flakes

1 tsp. arrowroot powder

Preheat grill pan or grill. Season flank steak with pepper and sea salt. Grill steak for about 5 minutes on each side. While steak is cooking, add bacon to skillet over medium heat and cook until crisp. Add balsamic vinegar and cook for about 5 minutes, until liquid reduces. Mix arrowroot powder with beef broth and add to skillet. Add parsley flakes. Slowly bring to a boil and then reduce heat for about 2-4 minute, until sauce thickens. Pour over sliced flank steak and enjoy!

Sauteed Kale:

About 1 lb kale, coarsely chopped

1 T olive oil

4 cloves garlic, minced

1 small shallot, minced

2 T balsamic vinegar

1/2 c beef broth

Heat olive oil in a skillet over medium heat and saute garlic and shallots until soft (careful not to burn). Add broth and kale and toss really well. Cover and cook for about 5 minutes, until liquid evaporates. Add balsamic vinegar. Toss well and serve!