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I wanted to do a nice Shabbat meal this past Friday night. Â If I do fish, the kids don’t like much beyond salmon so I saw nice salmon steaks in the store. Â Some basic seasoning and throw it on the grill and the fish does the talking.
 Recipe
Salmon Steaks on baked Kale with Roasted Potatoes:
- For the salmon simple spice with 1 tbsp of Old Bay Seasoning per steak
- Put on a grill over medium heat for 5 – 6 minutes per side
- See earlier post for Kale recipe (simply olive oil, salt & pepper and bake)
- For the Roasted Potatoes, I quartered 6 red and yellow potatoes and started browning them in my iron skillet with 2 tbsp olive oil, 1 tsp each of salt, pepper and smoked paprika
- After they start to get a nice crust, I added chicken broth to soften and start to give a creamier texture as well
- After the broth evaporated, I added 1/2 of a diced yellow onion and add 1 tsp salt and pepper
- And then repeated the broth process 2 more times
- The final step was to add in 1/2 of thickly diced red and green peppers and let them soften for 5 minutesÂ
I love baked kale, it’s just so smelly!
I can’t even tell you how long it’s been since I cooked a Shabbat meal…sigh. What gorgeous-looking salmon steaks!
That is so family friendly! I love it! By the way, you tend to remind me of Canadian Chef Michael Smith (Cdn Food Network). He bases a lot of his menus around his son Gabe. I don’t know if you’re familiar with him, but I really like him and this is a compliment!