Simple can be best….

Sometimes a simple dinner is exactly what you need….

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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)

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The salmon was cooked sous-vide, and sprinkled with finishing salt to plate.

Sous-Vide Poached Salmon with Blood Orange Confit and Fried Brussels Sprouts

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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.

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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).

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And finally, he made his tried and true Brussels sprouts fried in coconut oil. Yum!