For those of you who follow me on instagram, you probably read that this recipe would be posted about three days ago. Sorry, folks, but life has been extremely busy. Which is good. I have yet to put an About page on this site, but if I had, and if you’d read it, you’d know that I was really, really sick for a long time. Most of my life actually. And part of the reason I haven’t posted an About page yet, besides the massive time shortage we all seem to be contending with, is that I just don’t want to remember it in the kind of detail that writing would provoke. Eventually, I will, but not yet.
It was HELL! Ahem.
So, the fact that I have been so busy with wonderful things is proof that functional medicine and good nutrition really do cure conditions that are so often viewed as death sentences.
And if you’re reading this blog while navigating your own illness, I hope it will encourage you to know that the road to recovery doesn’t have to be years long. Sometimes, the road is short, and the long part of the journey is finding the road. A few months ago, I thought I’d be dead by now. And now I need a goddamn 401K. Which is so wonderful. There is nothing in my life I want that I don’t have, besides an extra 4 hours in the day. And there’s barely any pain. I want to go back in time and tell the sad, skinny, miserable, lying-on-the-bathroom-floor version of myself that everything is going to be okay. That one day, there won’t be pain. I don’t think I would have believed me.
And so! Salmon. Wild-caught Salmon.
This recipe is really delicious, and because the kale chips have to be cooked at a different temperature than the fish, it does take a little while longer than my typically meat and veggies dinner to prepare. But it’s worth it. And, you can spend the time while the kale is baking cleaning your kitchen, prepping the rest of the meal, wrangling your crazy cat, sticking flaming pens in your Trump voodoo doll — any number of fun and productive things.
Roast Salmon with Kale Chips, Cucumber Noodles, and Almond Ricotta Cheese
1 bunch organic green kale (I threw in a leftover red kale leaf as well)
1 organic cucumber
1 portion wild caught salmon
Kite Hill Almond Ricotta Cheese
Preheat your oven to 270 F. Place the cucumber and kale in a bowl of water with 1 Tbsp of apple cider vinegar added for every cup of water you use. Let the kale sit in the water for 5 minutes. The cucumber can sit in the water for 10. Rinse the kale and dry it with a cloth or paper towel. Tear the leaves off the stems and rip the leaves into small pieces with your hands.
Place the leaves in a pan or on a baking sheet and sprinkle with salt and pepper. Put the pan in the oven and bake the kale for 8 minutes, then remove and stir. Bake for another 8 minutes. Stir again, and place back in the oven for another 2-5 minutes, until the kale reaches your desired level of crispiness. (This will depend on how well you dried your kale after washing it, as well as the age of the kale and the humidity where you live.)
While the kale is baking, remove the cucumber from the water and dry it. Then, use a spiralizer to make cucumber noodles. Set aside.
When the kale chips are finished, remove them from the oven and let them sit on the pan.
Preheat the oven to 350 F. Sprinkle salt and pepper over your Salmon filet. Place 2 tsp of ghee into a pan and heat over medium high flame until the ghee has melted and the pan is hot. Place the salmon skin side down in the pan and let it brown for 2 minutes. Then, remove the pan from the flame and place it in the oven. Bake it for 3 minutes for medium or 5 minutes for well done.
Place the kale chips, salmon, and cucumber noodles on a plate. Top the kale with Kite Hill Almond Ricotta Cheese. Sprinkle the cucumber noodles with olive oil, dried oregano, salt, and pepper.