Recipe:Pepper-crusted salmon with spicy sauteed kale and garlic roasted cauliflower

What a treat to come home and find my boyfriend cooking up this healthy and scrumptious weeknight meal straight out of one of my favourites -- Food and Drink magazine. How did he know it was exactly what I wanted?

Well ladies, I have a hint, it might have something to do with me leaving the magazine spread open to this page on the kitchen counter before I left for work in the morning. Who says men don't get subtlety.


The great thing about this recipe is that, unlike some more deluxe ones found in Food and Drink, it's straight forward enough for a novice cook and quick enough for a weeknight. The best part is the complete plate is only about 400 calories---granted it's such a tasty combo, you'll probably need seconds.

Pepper-crusted salmon


The peppery salmon has a background of sweetness thanks to a maple syrup marinade.  For full flavour, please do yourself a favour and use fresh salmon and real maple syrup as well as a pepper mill to coarsely grind fresh peppercorns. Joe also tells me he subbed Bragg's liquid soy, which I've raved about before in previous posts as a more natural alternative to sodium-rich soy sauce.


You will need:

2 tbsp maple syrup
2 tbsp sodium-reduced soy sauce
2 cloves garlic, crushed
2-4 salmon fillets (depending on number of servings)
1/4 cup fresh coarsely ground pepper
2 tsp canola oil (we used olive)

Directions:

In a shallow dish, combine maple syrup, soy sauce and garlic. Place salmon in and cover and refrigerate for two hours.

Place ground pepper on a large plate. Place marinated salmon piece on plate and press firmly into pepper with your hand.

Heat oil in frying pan over high heat. Put in salmon and reduce heat to medium and cook 4-5 minutes per side or until flaky.

( Serves 2-4, 217 calories, 10 grams fat per serving)

Garlic roasted cauliflower


The cauliflower is so rich in taste --the roasting gives it a nutty flavour and makes it crispy -- it's hard to believe the ingredient list is so scant.  This could quickly become one of my new staple sides.


You will need:


1 medium cauliflower, cut into small bite-size pieces
1 tbsp canola oil (we used olive but it made it a little too toasty)
1 clove garlic, crushed
1/4 tsp coarse sea salt
fresh ground pepper


Preheat oven to 350F.


In a large bowl, toss cauliflower, oil, garlic, salt and pepper.


Spread cauliflower mix on a baking sheet. Bake 25 to 30 minutes or until brown.


(Serves 4, 68 calories, 4 grams fat per serving)


Spicy kale 


Kale is one of the most nutritious greens on the market -- it also happens to be one of my favourites. But its bitter taste may take some getting used to, if you've never had it before. But watch out, this recipe has a kick!

You will need:

1 tbsp olive oil
2 cloves garlic, crushed
8 cups kale, washed, stems trimmed and chopped
1/3 cup water
1 tbsp red wine vinegar
1/4 tsp red pepper flakes
1/4 coarse sea salt
fresh ground black pepper

Heat oil in a frying pan over medium heat, add garlic and saute 1 minute.

Add kale, water, vinegar, pepper flakes, salt and pepper to pan.

Cover and steam for 10 to 12 minutes.

(Serves 4, 100 calories, 4 grams fat per serving)