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Tuesday, August 27

Wild salmon with shitakes & roasted kale

Kale, leaves pulled from stems, torn into bite-sized pieces
1 bunch
Olive oil, extra virgin

Salt, sea, fine

Shitakes, cleaned, stems trimmed, sliced ½-inch strips, chunk cut
1 pound
Pepper, freshly ground

Garlic, minced
6 cloves
Vinegar, balsamic
½ teaspoon
Salmon fillets
1 ½ pounds
  1. Preheat the oven to 375°F; ensure a rack is in the middle. 
  2. On a large, rimmed baking sheet, drizzle the kale with some oil, and sprinkle with salt. 
  3. Toss and massage with your fingertips until each piece is coated with a thin layer of salty oil. 
  4. Bake for 15 minutes, and then toss with tongs, and roast 5 to 6 minutes more.
    The kale should be deep, dark green with the occasional brown edge. 
  5. Meanwhile, warm a little oil in a sauté pan, and cook the mushrooms until the surrender their liquid. 
  6. Keep cooking until all the liquid is evaporated, and the pieces begin to brown. 
  7. Add a little more oil to keep them from scorching. 
  8. Season with salt and pepper, and then stir in the garlic and vinegar; cook 1 minute more. 
  9. Line another baking sheet with parchment, and place the salmon on it, skin side down; drizzle with oil. 
  10. Season lightly with salt and pepper. 
  11. Remove the kale and let rest while the salmon goes into the oven for 10 to 12 minutes per inch of thickness. 
  12. Divide the salmon among plates, and top with a jumble of shitakes and kale. 
Recipe adapted from The New Wine Country Cookbook by Brigit Binns.

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