Salmon and Kale dinner, and Berry Crumble Dessert

salmon and kale berry crumble

The other day I went to a book signing featuring Martha Stewart and her new cookbook, “One Pot”. As the title implies, all the recipes involve cooking in only one pot, be it a Dutch oven, a slow cooker, roasting pan, or what have you. I couldn’t wait to try her recipes so the one night a friend of came over and I made salmon with kale for the main course, and a berry crumble for dessert. Martha’s recipe actually also used cabbage, but I ended up only using kale because I didn’t have enough room on my baking sheet for both cabbage and kale. I served the salmon and kale with a simple side of quinoa salad.

 

Salmon with Kale

  • 2 bags pre-washed kale
  • ¼ cup plus 2 tbsp olive oil
  • 4 skinless salmon fillets
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • ¼ cup dill
  • 1 tsp Dijon mustard
  • salt and pepper to taste

 

Preheat oven to 450 degrees. On a parchment lined baking sheet, toss kale with 2 tablespoons of olive oil, season with salt and pepper, and arrange in an even layer; bake 6 minutes. Season salmon with salt and pepper, and place the salmon on top of the kale. Bake until the salmon is cooked through, about ten minutes.

 

Whisk together the lemon zest, juice, dill, mustard, and ¼ cup olive oil. Season with salt and pepper. Drizzle the Dijon lemon dressing over the salmon and kale, and serve.

 

Berry Crumble

 

  • ½ cup all-purpose flour
  • ½ cup light brown sugar
  • ¼ granulated sugar
  • ½ tsp ground cinnamon
  • 1 pinch salt
  • ½ cup oats
  • 6 tbsp cold butter, cut into small pieces
  • 4 cups mixed berries (I used blueberries and raspberries)
  • ½ cup granulated sugar
  • 2 tbsp cornstarch
  • 4 9-oz ramekins

 

Preheat oven to 350 degrees.

 

In a large bowl combine flour, brown sugar, ¼ cup granulated sugar, cinnamon, salt and oats. Using a food processer, pulse the mixture together until combined but do not over mix or the butter will melt. Keep cold until ready to use.

 

In a large bowl combine the berries, ½ cup sugar, and cornstarch; toss to coat. Evenly divide the berries among the four ramekins. Top with crumble topping. Bake until the top is golden brown and the fruit is bubbly, 35 minutes. Serve warm.

 

Enjoy!

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