Salmon with Tomatoes and Baby Kale

Salmon with Tomatoes and Baby Kale
SmartPoints 7
Serves 4

1 lb salmon fillet

1 tbsp olive oil

1/4 c shallots, sliced thinly

4 cloves garlic, thinly sliced

2 c cherry tomatoes

1/2 c sliced pitted Kalamata olives

2c baby kale

zest of 1 orange

fresh oregano

Rinse salmon and pat dry. Cut fillet into 4. Season salmon with salt and pepper. Heat up a  large non stick pan with oil over medium high. Pan fry the salmon for about 4-5 minutes. turn the fillets over and cook for another 3-4 minutes. Remove the fillets from the pan, set a side and cover to keep warm.  Lower the heat to medium. In the same pan, add shallots and garlic. Cook for about 2-3 minutes. Add the tomatoes and cook for about 3 minutes or until skin starts to burst and juice oozes. Add the olives, orange zest and the kale. Cook for about 2 mins. Turn off the heat and stir in oregano. A fillet is served with 1/2 a cup of sautéed vegetables. I served it with 1/2 c of rice.

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Adobong Pusit

Adobong Pusit

 

SmartPoints 4
Serves 6

Ingredients:

2 lbs. Squid, cleaned, cut into rings (ink set aside)

2 tbsp Olive oil

1 large Onions, cut in strips

5 cloves Garlic, sliced thinly

1 large Tomato, cubed

1 thumb Ginger, sliced thinly

1/2 c Soy sauce

1/4 Rice vinegar

1/4 White vinegar

1 tsp. Peppercorn

2 Bay leaves

2 tsp Coconut sugar

5 green Thai chilis

Mix soy sauce, vinegars, and water and set aside. Heat the oil in a pan on medium high. Add the onions and tomatoes. Cook for 3 minutes. Stir in garlic and ginger and cook for another 3 minutes. Add the soy sauce mixture, peppercorn and bay leaves and cover it. Let it boil for about 5 minutes. Put the squid, squid ink and green chilis in. Cover for about 10 mins. Remove the Squid from the pot and place it in a serving dish such as Pyrex and put the lid on. Keep the sauce in the pot. Add the coconut sugar. Let it boil for about 2 minutes. Taste the sauce and adjust the with salt and pepper. You may add soy sauce if needed. Reduce the sauce in half. Pour the sauce over the squid. I always top my Adobong pusit with fried garlic. Enjoy!

 

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This recipe is one of my comfort filipino food. I always cook ginisang (sautéed) Upo with this as a side. I pour the sauce over hot steaming rice.