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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

Last evening’s dinner was back to basics, and basics always take the cake. A lovely piece of wild organic Salmon, marinated for no more than 30 minutes in a simple mixture of Soy Sauce and Maple Syrup, with fresh young Kale, the perfect winter green, and Pickled Ginger, an option worth opting for. With a dinner like that the evening ends with you being satisfied, not satiated.
In the recipes that follows, the sauteed Kale is listed first, because for timing the meal, it takes that much longer to prepare.

INGREDIENTS For the Sauteed Kale

1 lb of young Kale, (leaves coarsely chopped)
3 TB of EVOO
2 Garlic Cloves (finely sliced)
1/2 cup of Vegetable stock
1/2 cup of White Wine
Kosher Salt & Black Pepper
1 TB of Lemon Juice (or white Wine Vinegar)


1. Heat the EVOO in a large saucepan, or a wok, over medium-high heat. Add the Garlic & saute until soft.

2. Raise heat to high, add the Stock, the Kale & toss to combine. Cover & cook for 10 minutes. Remove the cover & continue to cook, occasionally stirring until all the liquid has evaporated. Season with Salt & Pepper to taste & add the Lemon Juice.

Note: From my experience Kale takes a rather long time to become chew-ably tender, so be sure not to let it dry out in the pan, keep adding water or stock as necessary.

INGREDIENTS For the Salmon

1 lb of Organic Wild Salmon (skin on, cut into two pieces)
1/3 cup of pure Maple Syrup
2 TB of Soy Sauce
1 Garlic Clove (finely minced)
1 tsp of Sea Salt & 1/2 tsp of Black Pepper
Pickled Ginger (optional)
1/2 TB of EVOO


1. Preheat the oven to 400 F.

2. In a small bowl, whisk together the Maple Syrup, Soy Sauce, Garlic, Salt & Pepper. Place the two pieces of Salmon in a shallow baking dish. Coat with the Soy, Maple Syrup mixture. Cover the dish & marinate for 30 minutes.

2. Add the excess Soy Maple mixture to a small sauce pan & reduce it until it coats a spoon. Be careful that it doesn’t boil over. As mine did!

3. Heat a non-stick pan to high, add the EVOO. Brush the reduced sauce onto the Salmon pieces, Then place them in the pan, skin side down & cook for a few minutes. Just long enough to crisp the skin.

4. Move the pan to the oven & bake the Salmon for 10 minutes. Do not overcook & dry out the Salmon.

5. To serve, place a bed of Kale onto each plate. Top with a piece of Salmon. Add the optional Pickled Ginger.

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