What I Ate:
Salmon with Sauteed Kale and Rice
This salmon dish was so easy and delicious! Mama told me about this one and I’m not sure where she found it, but it’s totally worth making.
FOR THE SALMON
Ingredients
1 lb salmon fillet
1/3 cup sour cream (light is fine) or 1/3 cup yogurt
2 teaspoons prepared mustard
2 teaspoons onions, finely minced
2 teaspoons dried dill weed
3 tablespoons mayonnaise (light is fine)
2 tablespoons parmesan cheese, grated
1/2 cup cheddar cheese, grated (optional)
paprika
Directions:
Preheat oven to 450 degrees.
If frozen, partially thaw fillets and cut into serving size pieces.
Place in a greased baking dish.
Combine sour cream or yogurt, mustard, onion, dill, and mayonnaise.
Season with salt and pepper.
Spread mixture over fish.
Bake 20 minutes per inch of thickness of fish if frozen or 10-12 minutes if thawed.
When just done, sprinkle with the cheeses and a dash of paprika.
Broil 1 minute or until the cheese is bubbly and flecked with brown.
Serve with lemon wedges.
FOR THE KALE
Ingredients1 bunch kale, chopped
2 tbsp olive oil
1 clove garlic, minced
1/4 onion, minced
2 tbsp white vinegar
1 tbsp sugar
1/2 cup water
Directions
Heat olive oil over medium low heat. Sautee the onions and then add the garlic. Add in the kale and toss until it wilts a bit. Add the vinegar, water, and sugar and toss.
