Cod Steamed on Kale, with Asian-Style Spices
(Adapted from two Mark Bittman recipes)
|Cod steamed on kale.|
2 cloves garlic, minced
1 Tbsp fresh ginger, peeled and sliced into matchsticks
1 bunch kale (about a pound), tough stems removed and discarded, leaves coarsely chopped
2 Tbsp soy sauce, plus extra for drizzling
1/4 cup dry sherry
1/4 cup water
1 pound skinless cod
Sesame oil (optional)
Heat the oil in a deep skillet or Dutch oven. Saute the ginger and garlic for about a minute, then stir in the kale, soy sauce, sherry, and water. Cover the pot and let the kale cook until it is just about tender, about 10 minutes.
Put the fish on top of the kale, drizzle with a bit of soy sauce and, if desired, sesame oil. Cover the pot again and let the fish steam on top of the greens until it's cooked through, about 10 minutes.
Salmon and Chard in Spiced Tomato Sauce
(Adapted from Spry magazine)
|Salmon and chard, with a side of rice.|
4 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes
1 cup tomato puree
1 jar (12 ounces) roasted red peppers, drained, rinsed, and sliced
1/2 tsp crushed red pepper flakes
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp black pepper
1 bunch Swiss chard (about a pound), thick center stems removed and discarded, leaves coarsely chopped
3 or 4 skinless salmon fillets, about 6 ounces each
Preheat oven to 350 degrees. Heat oil in a large skillet. Saute the garlic in the oil for about 1 minute, then add the tomatoes with their liquid, the tomato puree, red peppers, and spices. Bring the mixture to a boil, reduce the heat, and simmer the sauce for about 10 minutes.
Meanwhile, place the Swiss chard on the bottom of a 9-by-13-inch baking dish, and place the salmon fillets on top of the chard. Pour the tomato sauce on top of the fish and greens. Cover the dish and bake about 20 minutes, then remove the cover and bake another 5 minutes, or until the fish is cooked through.