Wild Salmon with Onions and Kale

We made this meal on the grill, but it will work just as well in the oven or in a pan on the stove.
First we seasoned the salmon with Northwoods Seasoning from Penzy's Spices. You could use any fish seasoning you like, or just salt and pepper will do if you prefer. You can also add in a little thyme and paprika. This is basically what's in the Northwoods seasoning.

Coat the piece of the salmon with this seasoning - top and sides. Sometimes I rub on a little olive oil - just a teaspoon or two - to get the spices sticking.

Then grill over medium heat - about 8-12 minutes - depending on thickness and how you like you salmon cooked (rare to well). If you are going to do this in the oven pop it in a 350 oven for about 10-15 minutes. Or saute in a pan until the done-ness you desire (check with a knife or fork).

The kale dish is 1 bunch of kale - stems removed and discarded and leaves torn into small pieces. Toss with 1 onion, sliced thin. Toss with olive oil and sea salt. Grill in a basket, or cook on the stove in a saute pan - about 15-20 minutes, turning occasionally as the kale wilts. Cook to desired tenderness. The kale and onions will become more tender (and shrink) the longer you cook them.

We usually have leftover kale, which I enjoy for lunch the next day - with a side of brown rice or with polenta.

If you are enjoying these recipes please leave me a comment. I offer private cooking lessons in Manhattan, NYC, Westchester, CT, and NJ. Healthy eating and weight loss consultations available via the phone throughout the country.