Jay was here for dinner tonight, so I made fish – he usually prefers fish to meat, and I realized I hadn’t made salmon in over a year. It’s so difficult to make the right choices when it comes to fish. Tonight I picked up previously frozen king salmon, which is still in abundant supply. This was an excellent dish – I loved the beans and kale.
- Broiled Salmon with a White Bean, Kale & Bacon Ragoût (Fine Cooking #63, March 2004, p. 82c)
- Roasted Cauliflower
- Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
Wine: Williams-Selyem 2001 Russian River Pinot Noir (Russian River , California). Yum. So glad we’re on the mailing list at Williams-Selyem.
For some reason, I’m just not brave enough to try the beans and kale. I’m afraid I’ll overcook the kale and it will be all yellow and wilty. Your salmon looks delish (and that was hard for me to type because I don’t *heart* salmon).
Kale is really hearty, the issue with it is more undercooking it than anything. I use dino kale, it’s less… kale-y than other kale. Try it, you might like it! I’m on the fence with it – I’ll eat it but it has to be steaming hot. Larry loves it. But it’s really good for you. :)