Tuesday, December 30, 2008

Salmon Teriyaki

If you're going to have a salmon dinner, it's best to buy wild caught salmon. The farm raised fish have been swimming in their own...Usually there are little signs in front of the fish, or you can just ask the fish guy. If you don't want to make this meal with fish, chicken works well too! And if you don't have time for the Teriyaki sauce, a simple herb and butter rub will do just fine.

Teriyaki Sauce
(makes 3/4 cup)
1 T fresh garlic, minced
3 garlic cloves, mashed
1 T sesame oil
1 T rice vinegar
1 T raw honey
1/2 c naturally fermented soy sauce

Whisk all ingredients together. Pour over salmon or chicken pieces. Tent fish with tinfoil and bake til flaky, 20-30 minutes.

If you ever told me I'd be eating kale before I died, I would have laughed outright. But now, I adore it! The nutrients alone make it delicious. Kale is super rich in vitamin K, A, C, calcium, manganese, fiber and on and on. It has cancer fighting properties, strengthens the immune system, and best of all, should be eaten with copious amounts of butter, to stimulate bile salts, so that the fat soluble vitamins can be properly assimilated into our bodies!

Kale (organic and/or local is preferred!)

Peel and crush garlic cloves with the side of a knife. Natural Standard, the authority of integrative medicine, cites a new study, "Crushing fresh garlic may increase the health benefits of the herb by preserving its healthy compounds during cooking." I'll take it. Let sit out ten minutes before adding to hot pan.

Wash kale leaves and tear off from stems.

No need to dry thoroughly, the water drops on the leaves will evaporate.

Saute leaves in butter and crushed garlic until wilted.

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