Salmon Bruschetta with Side Dish of Kale

Salmon Bruschetta with Side Dish of Kale

Brought to you by Chef David.

1 lb. salmon fillet without skin

Bruschetta topping:

½ tomato, chopped                                              1/4- ½ cup chopped fresh basil

1 Tbsp. olive oil                                         1-2 cloves garlic, chopped fine

½ tsp. agave                                                         ½ tsp. sea salt

Mix bruschetta ingredients together. Place oven rack on 2^nd rack down and pre-heat oven broiler to high. Lightly coat salmon with olive oil and place under broiler in broiler pan. Cook 5 minutes (set timer for best results) and turn salmon; cook for another 3 minutes. Spread bruschetta mix over the top of the salmon and cook for an additional 3 minutes.

Kale: is full of nutrients, a great veggie to get in the habit of eating regularly. Here’s a simple, but flavorful way of preparing:

½ bunch kale                                            ¼ cup chopped onion

½ tsp. sea salt                                            2 Tbsp. olive oil

Put steamer basket in pan of water, turn on high to reach boiling point. Place kale in steamer and cook about 4-5 minutes until it’s soft but still bright green. (Steamed kale helps to reduce unhealthy cholesterol levels.) While kale is steaming, heat oil in sauté pan with onions at medium heat until translucent. Put steamed kale in sauté pan with onions and sprinkle with salt. Toss and serve. You are NOT sautéing kale, just mixing with other ingredients.

Copyright David and Cheryl MacDonald 2013