Wild Caught Salmon

In the last couple weeks I’ve been on a huge Salmon kick. Specifically Wild Caught Salmon. I first saw a recipe on Joanne’s blog for Sweet Chipotle Glazed Salmon, I couldn’t wait to make it. Unfortunately, do to bad planning, the can of chipotles in adobo I thought I had in my lazy suzan was not there. So I improvised. Have you guys had Red Pepper Jelly? I wrote about it a couple weeks ago, but its pretty much the best thing in the world. So I made Red Pepper Jelly glazed Salmon and it was delicious. I served this along side sweetened quinoa with golden raisins and a tablespoon or two of the Jelly and spicy Kale Chips.

Red Pepper Jelly Glazed Salmon
Ingredients:
1/2 cup of Red Pepper Jelly
2 tablespoons red wine vinegar
1/2 tsp ground cumin
2 (6-7 oz) wild Atlantic salmon fillets
Instructions:

Preheat oven to 450. Mix jam, vinegar, and cumin in the bowl. Season glaze to taste with salt. Coat a small rimmed baking sheet with nonstick spray. Arrange salmon and sprinkle it with salt and pepper. Spread glaze over each fillet and cook for about 10 minutes.

I mean how quick and easy is that? Then the next night I made a recipe inspired by Cara’s site for Mango Habernero Salmon. Only I made Mango Jalapeno Salsa. And it was insanely spicy. But I loved it!

First let me tell you how I made the Mango Jalapeno Salsa.
Ingredients:
2 mangoes, peeled and diced
1/2 cup chopped red onion
big pinch of salt
1 jalapeno pepper
juice from 1/2 of a lime
Instructions:
Preheat oven to 425ºF. Arrange the mangoes, onions, and pepper on a baking sheet. Sprinkle with salt, spray with cooking spray, and toss to combine. Roast for 25 minutes, turning once or twice, until the onions are tender. Place the roasted mango mixture in a food processor with the pepper (start with half of the pepper and add to taste, if desired.) Squeeze the lime juice in and add another big pinch of salt. Pulse to desired consistency.

I used about a quarter of this mixture in the salmon dish I am about to show you. The rest I used in Shrimp Tacos. I made the mango salsa one night and then had it all ready for the salmon the next night. Pretty simple!

Mango-Jalapeno Glazed Salmon
Ingredients:
2 wild Salmon filets
1/4 quarter cup of mango jalapeno salsa
1 tablespoon of red wine vinegar
pinch of salt
Instructions:
Preheat oven to 375 degrees. Line a rimmed baking sheet with foil and spray with cooking spray. Place the salmon filets on the sheet and season with salt and pepper. Puree the mango salsa with vinegar until smooth. Season with salt. Spread over the fish and bake for 10-12 minutes.

I served this deliciously glazed salmon with Kale chips (shocking!) and Cauliflower Puree. (I’ve made the Cauliflower before, see recipe here).

But the caulifower recipe is pretty easy:

1 large head cauliflower, cut into florets

3 cups chicken stock
2 tablespoons butter, cut into pieces
1 cup shredded mix of mozzarella and gruyere

Instructions: Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook covered 10 minutes. Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes. Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Season the cauliflower with black pepper, a pinch of salt and nutmeg. Then I sprinkled some more cheese on top and baked it for a few minutes.

Oh and if you’ve seen Kale Chips on my blog and have wanted to make them for yourself, I’m about to show you a really easy way to do it. Have you seen these giant Glory bags of Kale Greens at the grocery store? Well they are awesome!

Take a couple handfuls of the greens and throw them on your baking sheet. Then use a tablespoon or so of olive oil, salt, pepper and red pepper flakes and use your hands to mix it all around. Then bake for 15 minutes at 375. Every oven is different so bake until they start to crisp. I love my spicy kale chips!

I probably eat kale 2-3 times a week. I’m pretty much obsessed with the taste and versatility. Although I almost ALWAYS use Kale to make Kale Chips, I do sometimes use it in other ways. Like this delicious dish of Peanuty Braised Kale and Tofu Stew inspired by Cara.

The day after I made this I was eating the leftovers at lunch and gchatting with Lauren. I told her she HAD to make this dish. Lauren is a vegetarian and I thought she would love it. But then I realized it has chicken broth!!! Obviously you can make this with vegetarian broth as well. : )
Peanuty Kale and Tofu Stew
inspired by Cara’s Spicy West African Braised Kale and Tofu
Ingredients:
1b firm tofu, cubed and baked* see below for Cara’s no fail way to bake crispy tofu
1 tablespoon of olive oil
1 cup of chopped onion
1 small jalapeno pepper
1 teaspoon of chili powder
salt and pepper
2 cups of chicken broth (use veggie broth to keep this vegetarian- I prob used a little more to make it more of a stew)
1/2 cup of peanut butter
2 tablespoons of tomato paste (I use the kind in a tube that you keep in the fridge!)
1 tablespoon of apple cider vinegar
3-4 cups of 1 bunch of kale, thick stems removed, roughly chopped
red pepper flakes (optional)
Instructions:
Heat oil in a large pot and cook the onion and jalapeno over medium heat for about five minutes. Season with chili powder, salt and pepper and cook for a minute more. Stir in broth, peanut butter, tomato paste and vinegar. Bring to a boil then add in kale a few handfuls at a time until it wilts down.

Cover and reduce heat and simmer for 15-20 minutes. If you want it extra spicy, add in a little red pepper flakes! Add tofu in last and then ladle the stew in bowls and enjoy!
*To prepare tofu- preheat oven to 500 degrees. Spray ceramic glass dish with cooking spray. Cut the tofu in cubes and place in dish and spray tofu with cooking spray. Bake for 30 minutes, turning a few times.