Feta and kale stuffed salmon from Stefano Faita
Prep Time
Cooking Mode
45 mL (3 tbsp.) tbsp. olive oil
1 L (4 cups) cup chopped packed kale
2 cloves garlic, finely chopped
1 small red onion, finely chopped
30 mL (2 tbsp.) tbsp. chopped dill
about 125 mL (½ cup or 4 oz.) cup crumbled feta cheese
10 mL (2 tsp.) tsp lemon zest
to taste salt
to taste freshly ground pepper
1 salmon fillet
1 cauliflower
to taste salt
to taste freshly ground pepper
80 mL (⅓ cup) cup olive oil
1 clove garlic, chopped
½ jalapeño pepper, finely chopped
30-45 mL (2-3 tbsp.) tbsp. white wine vinegar
1 apple, diced
2 green onions, sliced
60 mL (¼ cup) cup toasted sliced almonds
60 mL (¼ cup) cup raisins
15 mL (1 tbsp.) tbsp. chopped fresh basil
45 mL (3 tbsp.) tbsp. olive oil
1 L (4 cups) cup chopped packed kale
2 cloves garlic, finely chopped
1 small red onion, finely chopped
30 mL (2 tbsp.) tbsp. chopped dill
about 125 mL (½ cup or 4 oz.) cup crumbled feta cheese
10 mL (2 tsp.) tsp lemon zest
to taste salt
to taste freshly ground pepper
1 salmon fillet
1 cauliflower
to taste salt
to taste freshly ground pepper
80 mL (⅓ cup) cup olive oil
1 clove garlic, chopped
½ jalapeño pepper, finely chopped
30-45 mL (2-3 tbsp.) tbsp. white wine vinegar
1 apple, diced
2 green onions, sliced
60 mL (¼ cup) cup toasted sliced almonds
60 mL (¼ cup) cup raisins
15 mL (1 tbsp.) tbsp. chopped fresh basil
Directions
1In a large skillet, heat 15 mL (1 tbsp.) of olive oil over medium-high heat.
2Sauté the kale until it begins to wilt. Let cool and squeeze to remove excess liquid.
3Transfer kale to a bowl and add the garlic, onion, dill, feta, lemon zest, salt, pepper, and 30 mL (2 tbsp.) olive oil. Mix well.
4Preheat the oven to 200°C (400°F).
5Remove the narrow end of salmon fillet and reserve for another use (to top a salad, for example). Cut the fillet into two rectangles.
6Place a rectangle of salmon on a parchment-lined baking sheet. Spread the kale and feta stuffing evenly over the fish. Cover with the other salmon rectangle.
7Place lemon slices on the salmon.
8Bake until salmon reaches an internal temperature of 63°C (145°F), about 20 to 25 minutes depending on thickness.
9Accompany with cauliflower couscous and serve.
10Break cauliflower into small florets.
11Blend florets in food processor until reduced to the same size as grains of couscous. Set aside.
12In a large bowl, whisk together vinegar, olive oil, garlic, jalapeño pepper, salt, and pepper. Add the cauliflower couscous and mix well to coat. Add the apple, green onions, almonds, raisins, and basil. Mix well.
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Personal Note
Personal Note