Recipes: Salmon~Polenta~Kale

Here is a spicy version of salmon, an easy one-pot way to make polenta and a vitamin rich cold salad version of kale.  Make sure to add spices slowly so you don't make these dishes too spicy or too sweet; heat and sweet can always be added later.  This meal is gluten-free.  I recommend a wild salmon, and organic kale that has been flash steamed to enhance enzyme potential. 
 Bon apetit!

Honey Jalapeno Salmon



1 1/2 lbs salmon
3 Tblsp honey
2 tsp jalapeno, chopped and seeded
sea salt and black pepper
Mix honey and jalapeno. Cut salmon into 4 pieces. Leave skin on. Place on foil in grilling basket. Lightly salt and pepper.  Coat each piece with honey mixture.  Grill to desired temperature.




Crock Pot Polenta


1 1/2 cups polenta (not instant)
7 1/2 cups distilled water
1 1/2 tsp sea salt
2 cups grated romano
2 Tblsp unsalted butter


Coat crock pot with light coat of oil.  Add polenta, water and salt. Whisk to blend.
Cook on low 4-6 hours until tender.  Add grated romano and butter. Serve hot.




Kale Salad with walnuts/dried cherries


2 bunches Kale, tuscan, red or green
1/3 cup dried cherries
1/2 cup toasted walnuts (spread in single layer
on cookie sheet at 400 for 10 minutes)
1/4 red onion, sliced thin
3 Tblsp balsamic vinegar
1 Tblsp rice vinegar
3 Tblsp agave syrup
1 tsp fresh thyme
3 Tblsp extra virgin olive oil
kosher salt and black pepper






Chiffonade kale: devein each leaf. Roll several leaves into a tight roll and slice thinly. This produces fine ribbons.  Mix with the rest of ingredients. Allow to marinade in refrigerator 1 hour. Kale is from the cabbage family and will not wilt.