Wednesday, February 16, 2011

Wild Salmon, Kale, and Sweet Potato Fries

It is as easy as one, two, three. What can be better for you than grilled wild Alaskan Salmon, sauteed Kale, and baked sweet potato fries and that can be prepared in under 30 minutes?


We enjoy the simplicity of grilling salmon: coat the fillet with a little extra virgin olive oil, sprinkle with lemon pepper, and maybe even a little extra freshly ground pepper. Grill, and always be certain to not overcook.

Sauteed Kale

First, I will admit to having taken it out of the freezer. Pounds of kale were harvested from our garden this fall, cooked and frozen in pint and quart-sized containers for moments such as this. You can go here for the recipe.

Baked Sweet Potato Fries

1 large sweet potato
Extra virgin olive oil
garlic powder
salt and pepper

Preheat oven to 475 degrees F. Peel the sweet potato; cut in half lengthwise and each half again lengthwise; then cut into wedges. In a medium bowl coat the potato wedges with oil, sprinkle with the paprika, garlic powder and salt and pepper (according to taste). Using your hand, mix well.

Spread the sweet potatoes out on a baking sheet with spaces among them. Bake until they are tender and browned, 15-20 minutes. Check with a fork after 10-12 minutes.

If you enjoy wine with your dinner, a Pinot Gris would serve up nicely.