Receta Lemon-Roasted Salmon with Asparagus, Potatoes and Kale
A funny thing happened on my way to
making this great salad. Two funny things actually, both of them involving
Kale. (But you’ll have to wait a few
words to hear them.) The basis for this
wonderfully lemon-y salad recipe came Anna Stockwell
from Anna Stockwell. Anna describes herself as ‘a Brooklyn-based
writer, editor, recipe-developer and photographer.' Judging from the picture on
her website www.annastockwell.com, she
is also a looker. She graduated from the
International Culinary Center here in New York, which she accomplished while
working as the digital editor of Saveur magazine. She is now an associate editor on the Condé
Nast food site, Epicurious.com. This is
a perfect dish to serve at a Spring Sunday lunch or at dinner any night of the
week. It’s one of those salads that
looks as good as it tastes. The pink
mounds of salmon are interspersed with Spring Asparagus and tiny fingerling
potatoes. Roasted red peppers add sweetness and color. The lemon-y dressing is a perfect complement,
not only to the salmon, but to the Kale and the Asparagus. A shower of Feta
Cheese finishes off the dish with a flourish. Now for those funny things about Kale…
My favorite use for Kale. As a hardly Ornamental Siri, that mistress of my I-Phone, and
I have a very troubled history. She
doesn’t understand well over 80 percent of what I ask her. She mangles names, locations, street
addresses. She is incapable of giving simple answers. Ask for a local florist and she'll spew out
every Google Listing from Bay Ridge to Bridgehampton. I once tried to change her speaking voice to Canadian, thinking that would help
but she understood me even less. So
imagine my astonishment, as I stood in a supermarket bereft of the Escarole in
Ms. Stockwell’s original recipe, to hear Siri state that the substitute for Escarole is ….
Kale. Now Andrew and I don’t share the current
passion for Kale. The former ornamental can be found on plates all over the
place but we still prefer it in the garden. However, Baby Kale, with its milder flavor and more tender leaves, seemed to be my best bet in capturing Anna Stockwell’s intent. And with my purchase of a bag of Baby Kale, comes
the second Kale story.
Waffles won't give you Hyperkalemia.
While I was on Viking Star last fall, I
discovered a corner of the ship that was practically deserted every morning. It
was a beautiful spot high up in the ship with glistening ocean views everywhere
you looked. It was home of Mamsen’s, a Norwegian ‘deli’ named for the mother of
Viking’s owner, Thorsten Hagen. It featured
the most wonderful waffles, which I topped with fresh berries, sour cream and
maple syrup. I did this on several
occasions, one day sitting next to a woman who was enjoying the same breakfast
I was. I mentioned my guilt over my
breakfast selection and she told me the following story: Her
husband, in preparation for their European trip, began drinking Kale smoothies
on a daily basis. Suddenly, he felt
un-well and went to see his doctor. He
was suffering from something called Hyperkalemia.
It seems that you can
indeed eat too much Kale. I had to run
to WebMD to track down Hyperkalemia but here it is, quoted directly:
“Hyperkalemia is a medical condition
associated with high amounts of potassium in your blood. Hyperkalemia symptoms
may include muscle weakness, fatigue, diarrhea and chest pain. If you are
- consuming too much kale through your juice diet and you are diagnosed with
- hyperkalemia, your doctor may recommend a low-potassium diet. Along with kale,
- other foods to avoid on a low-potassium diet include potatoes, oranges, orange
- juice, broccoli and spinach.”
- Well you sure won’t catch us eating too
- much Kale. However, moderation in all
- things means you can enjoy this gorgeous –and healthy- salad at least once a
- month! It’s very simple to make. You bake the fish, steam the vegetables, whisk
- the salad dressing together, combine the ingredients, shower them with crumbled Feta Cheese and Voilà! Here is the recipe:
- Recipe for Lemon-Roasted Salmon with Asparagus, Kale and
- Potatoes adapted from Anna Stockwell on Epicurious.com
- Serves
- 4. Active Time: 20 minutes. Total Time 40 minutes.
- For the salmon:
- 1 1/2 pounds skinless
- salmon fillet
- 2 teaspoons finely
- grated lemon zest
- 1 teaspoon finely
- chopped oregano
- 1 teaspoon kosher
- salt
- 1/2 teaspoon freshly
- ground black pepper
- 3 tablespoons
- extra-virgin olive oil
- 4 ounces roasted bell
- peppers from a jar, thinly sliced
- For the salad:
- 1/2 pound small new
- potatoes, halved
- 1 bunch asparagus
- (about 1 pound), trimmed
- 1/4 cup extra-virgin
- olive oil
- 1/4 cup fresh lemon
- juice
- 1/2 teaspoon honey
- 1/4 teaspoon kosher
- salt
- 1/4 teaspoon freshly
- ground black pepper
- 1/4 cup finely
- chopped dill, plus sprigs for serving
- 1 5 Oz. package of Baby Kale (about 8 cups)
- 3 ounces feta,
- crumbled
- Cook the salmon:
- Preheat oven to
- 300°F. Place salmon in a baking dish and rub with lemon zest, oregano, salt,
and pepper on all sides, then coat with oil. Arrange peppers around salmon.
Bake until salmon is firm but still pink in the center, about 20 minutes (if
you prefer salmon more well done, cook an additional 5 minutes).
Meanwhile, make the salad:
Set a steamer basket
in a large pot filled with 2" water. Cover pot and bring water to a boil.
Add potatoes, cover, and steam until tender, 10–12 minutes. Add asparagus to
potatoes, cover, and steam until crisp-tender, 3–5 minutes.
Meanwhile, whisk oil,
lemon juice, honey, salt, pepper, and 1/4 cup dill in a small bowl or measuring
cup. Toss escarole with half of the dressing in a large bowl, then transfer to
a serving platter.
Toss potatoes and
asparagus with remaining dressing in same bowl, then arrange over escarole.
Flake salmon into large pieces and arrange on platter. Top with feta, peppers,
and dill sprigs.