What’s for dinner tonight?  Asian Mustard Grilled Salmon with Kale and Chickpea Salad.  YUM!

Kale & Chickpea Salad


-1 large bunch/bag of kale

-1 can chickpeas

-Salt & pepper (to taste)

-Crushed red pepper (to taste)

-1/4 cup extra virgin olive oil


Wash the kale thoroughly in a colander (or as we like to say “schola-past”) and place in a large pot.  

On high heat, boil until tender.  Drain the excess water and put in a large salad bowl to cool.

Open a can of chickpeas and rinse thoroughly.  Add the chickpeas right into the cooked kale.  Drizzle the olive oil over the chickpeas & kale and season with salt, pepper & crushed red pepper.  Mix thoroughly.

Easy, right?

Asian Mustard Grilled Salmon 


-3 tablespoons dijon mustard

-1 tablespoon soy sauce

-1 clove of garlic, chopped

-1/4 cup olive oil

-1 pound salmon filet


In a small mixing bowl, whisk together the dijon mustard, soy sauce, chopped garlic, and olive oil.

Wash and dry your salmon filet.

Marinate the salmon filet in the mixture for a half hour.  You can keep a little of the mixture aside for after you grill the salmon.

Cut the filet in half.  For best results grilling, we recommending using a fish basket.

Grill for approx. 4 minutes per side.  When it’s done, use a spatula to scrape the fish from its skin off the grilling net.  It usually comes off pretty easily.

Mangiamo! (let’s eat!)