Okay, so you may not typically use the words kale and delight in the same sentence, but tonight’s dinner actually was like a treat!
Another of Chez Glenn’s creations, he paired a medium-rare pan-fried Coho salmon fillet (a few minutes on each side with EVOO, salt and a small pat of butter) with kale pieces (center stems removed) and sliced mushrooms sautéed in EVOO and another pat of butter.
The “treat” is a generous splash of teriyaki sauce on top of the kale-mushroom mixture at the end of sautéing to give it a glazed, sweet finish. Plate with a small portion of Japanese steamed white rice. Top with sprinkled sesame seeds and finely chopped fresh chives (not shown). Yum!
