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Home / Fitness Tips / Withered greens and leeks with kimchi and lemon salmon

Withered greens and leeks with kimchi and lemon salmon



Ingredients

  • 1
    lemon, thinly sliced ​​
  • 1 pound salmon fillet
  • Kosher salt
  • 1 / 4 teaspoons cayenne pepper
  • 2 dark leafy greens (1 3/4 pounds), such as collard greens, kale or a combination, hard stems removed, leaves cut into 1 inch ribbons
  • 1 leek, sliced, lengthwise bisected and in 1 inch half moons cut
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup kimchi, thinly sliced, with 3 tablespoons of juice from the jar
  • 2 teaspoons of toasted sesame
  • Thick toast to serve

Directions

  1. Arrange the lemon slices in a single layer in an 8-inch square glass baking pan. Season salmon on both sides with salt. Place the lemon slices on the skin side down. Sprinkle the top with the cayenne pepper. Pour 1/4 cup of water in the bowl.
  2. Cover the bowl with plastic wrap and prick some holes over it. Microwave until the salmon is only opaque and a vegetable knife slides easily through the middle, about 5 minutes. Discover and let cool. Discard salmon skin and lemon slices. Cut the salmon into large pieces and fold in slightly with the cooking liquid.
  3. Place the greens and leek in a large bowl and add enough water. Swish, to solve all the dirt and grit. Take out and put in a sieve. Repeat the process if the water is very dirty.
  4. Heat the oil in a large saucepan over medium heat. Add the greens and leeks. Cook, stir, until brown, about 3 minutes. With salt. Cook until the leeks are tender, but the greens still have some bite, about 5 minutes. Fold in kimchi and kimchi juice. Season with salt.
  5. Spread the vegetables on the serving plate and sprinkle with salmon and sesame seeds. Serve with toast.

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