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.
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!)