Ned and Mrs Ned announce their latest culinary triumph, or at least their latest decent concoction: salmon pancake with braised kale. Here's the recipe:
1 can (7.5 oz) canned Alaskan wild caught salmon, unsalted. Open can and remove bones and excess slimy black skin. Pour liquid into a bowl and add 1/4 cup quick oats. Add 1/4 - 1/3 cup finely chopped onions, preferably sweet onions. Add 1/2 tsp freshly ground pepper or to taste. Add salmon and mash with fork into mixture. When well mixed, add one egg from happy hens. Mix well.
To a hot cast iron skillet, add 1 generous pat unsalted butter. When sizzling, add salmon mixture and cook at medium-low heat until half done. Then place skillet under broiler at 400 degrees and finish. Serve with Food For Life buns, organic mustard, avocado slices and medium salsa if desired.
For kale, remove stems on 2 cups organic kale, and chop. In stainless skillet, saute 1/2 c onion and 1 tsp garlic powder in olive oil until onion is translucent. Add kale and cook on low heat with an ounce or so of sherry until kale is tender.
Serve kale with chopped tomato.
We tried this with a bottle of Gruet brut rose.
Enjoy!
No comments:
Post a Comment