I belong to a lunch group where we rotate visiting each other’s homes and the host cooks everyone lunch. This week it was my turn and although there’s nothing I like better then getting together with friends and eating some great food I had a pretty crazy week. However, thanks to my handy dandy grill and rice cooker preparing the lunch club ended up being a breeze for me and I had a great meal on the table in less than 30 minutes.
I grilled some fresh cuts of salmon to crispy perfection without any worries of the delicate fish sticking to the pan then tossed a salad of lightly steamed (this counteracts any hint of bitterness) kale with lemon oil and garlic. The meal was light and delicious… perfect for a group of moms getting together by the pool!
4 salmon fillets
coarse salt and black pepper
Brush the flesh side of your filets with olive oil and season with coarse salt and black pepper.
Preheat your grill to 350 degrees and grill fish skin side up for 7 minutes or until crisp. Flip and continue cooking until done, another 3 minutes or so.
BASIC KALE SALAD
one bunch of kale, cut in ribbons, with the toughest rib removed
2 tblsp lemon juice
2 tblsp olive oil blended
1 tsp garlic, chopped
1/4 cup shredded Parmesan cheese
salt and pepper
Fill your rice cooker with water to the min level and place kale on the steam tray. Close the lid and set for steam for 5 minutes.
Whisk together olive oil, garlic and lemon juice and set aside.
When your rice cooker beeps, remove kale and toss with dressing and cheese. Season with salt and pepper.