Sometimes a simple dinner is exactly what you need….
Our farmers market has been full of delicious fruits and vegetables, so we had an extremely straightforward dinner of braised kale and salmon filets.
To make the kale (about 1 1/2 lbs, coarsely chopped), Nick used oil (~1/4C) and chicken stock (~3/4C), added salt and pepper to taste, and simmered covered in a saucepan until tender. Once tender, remove the lid and cook until the liquid has evaporated. (about 10 minutes total)
The salmon was cooked sous-vide, and sprinkled with finishing salt to plate.
Living in Seattle we have great seafood, and I’ve had some fabulous salmon over the years. This is probably my favorite version to date!
First, Nick brined the salmon in a sugar/salt mixture (brine ratio from Modernist Cuisine). Then, he vacuumed sealed the salmon in olive oil and sous-vided for 45 minutes at 112 degrees. The salmon was plated with fried salmon skin and topped with crème fraîche.
For the blood orange confit, he boiled a mixture of simple syrup and white wine vinegar, and poured it over the blood orange slices. (Recipe from the French Laundry Cookbook).
And finally, he made his tried and true Brussels sprouts fried in coconut oil. Yum!