SALMON & CRISPY KALE

SALMON & CRISPY KALE

I love easy & simple dinners with minimal ingredients. Baking 2 things at the same time is always time efficient. Salmon is a healthy & delicious option. A little trick to salmon is to undercook it, then cover it with foil to keep it moist. If it overcooks, it becomes dry & tasteless.

Alongside the salmon is my crispy sesame-soy kale. This dish has a hint of asian flare and in under 1 hour cooking time, you can have a healthy & flavour packed dinner. 

INGREDIENTS

2 salmon fillets

3 tbsp soy sauce

2 tbsp honey

1/2 tbsp minced ginger

2 lime wedges

1 cup kale leaves, stems removed

1 tbsp soy sauce

1 tbsp sesame seeds

1/2 olive oil

METHOD

In a bowl, combine soy sauce, honey, & minced ginger.

Pour over salmon fillets in a baking dish. Bake at 400 degrees for 10-15 mins. broil for 3 mins to create a glaze.

Remove stems from kale. In a bowl, toss with soy sauce, olive oil, & sesame seeds. Toss & place in a baking sheet at 200 degrees for 20 mins. Do not overlap.

Tip: I always bake my kale first, set it aside, then turn the heat up for the salmon. 

XO

Kiran & THE BLANK PLATE

CHEESY BAKED KALE CHIPS

CHEESY BAKED KALE CHIPS

Kale is bursting with nutrients. Baking fresh kale leaves creates a delicious snack for a low calorie diet. After numerous tries with flavours, I finally found something to substitute for cheddar flavoured potato chips which are my favorite.

Nutritional yeast comes in a flake or powder form & has a nutty, cheesy taste which makes it the best substitute for any recipes including cheese, even sauces.  (I am still perfecting my cheese sauce recipe).  It is low in fat & sodium & free of sugar, dairy, & gluten. It can be found in bulk stores or the natural/organic food section in grocery stores. I prefer the Bob's Red Mill brand.

INGREDIENTS

1 large bunch kale

2 tbsp nutritional yeast flakes

1 tbsp olive oil

1 tbsp sea salt

METHOD

Wash or clean leaves using a damp paper towel. Fully dry kale leaves. (It is best to do this in advance, then keep the kale refrigerated until ready to use).

Remove leaves from stems & break into large pieces. (I save the kale stems for vegetable stock).

In a bowl, toss with olive oil, nutritional yeast flakes & sea salt.

Spread on a baking sheet & ensure leaves are not overlapping. Bake at 300 degrees for 30 mins.

Keep an eye on the kale. Remove the crispy kale pieces as they bake & set aside in a bowl. Continue removing the crispy pieces as the rest continue to bake.

Store in an uncovered container to avoid kale chips loosing their crisp.

XO

Kiran & THE BLANK PLATE