Here’s the link to the podcast of this particular meal: Sautéed Salmon with dill, brown rice and a colorful and delicious kale salad prepared with some chopped onion, tomato, thin slivers of cucumber, mushrooms, grated carrots and raw red beets with a topping of crumbled blue cheese and chopped walnuts with some sea salt and fresh ground pepper. This is tossed with a home-made balsamic vinaigrette dressing.
Flickr link of pics of prepared food Sautéed Salmon with dill, fresh ground pepper and sea salt. I grind the sea salt in a mortar and pestle, then keep it in a little dish that I can dip into to spread the salt rubbing it between two fingers or with a spoon to tap it in. Using fingers controls the amount more precisely. I accompanied the fish with brown rice and a salad.
The kale salad is made adding mushrooms, tomato, cucumber to the kale and then freshly grated red beets and carrots. Then i add the sea salt and black pepper and sprinkle in some crumbled blue cheese bits and walnuts. Tossed with my favorite homemade Balsamic Vinaigrette dressing; this involves marinating the garlic in the balsamic, then adding sea salt, fresh ground pepper, dijon mustard, a spoon of raw sugar and olive oil.
Kale stuffed Portabella Mushroom, Pork chops, Kale Salad with grated carrots and red beets, sprinkled with walnuts blue cheese with a homemade Balsamic Vinaigrette
The ingredient that went into everything was garlic! The word of the podcast is ample!
Here’s the link to the podcast describing the preparation.
Thyme accompanied the stuffing for the Portobello mushroom and was tossed onto the Pork chop.
Here are the pics, in order of progression of cooking.
I loosely followed this recipe, frankly, only the marinade, and the baking temperature and time of 15 minutes.
Enjoy! It’s delicious AND good for you!