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Ingredients
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Salmon
Creamed Kale
Cranberry Ginger Chutney
Method
Salmon
- 1
Prepare the Marinade
In a small bowl, whisk together honey, soy sauce, minced ginger, minced garlic, olive oil, salt, and black pepper until well combined.
- 2
Marinate the Salmon
Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.
- 3
Creamed Kale
- 4
Prepare the Kale
Wash and chop the kale into bite-sized pieces, removing the tough stems.
- 5
- 6
Cook the Kale
Add the chopped kale to the pan and sauté for 5-7 minutes until wilted.
- 7
Add Cream and Cheese
Stir in the heavy cream and parmesan cheese. Cook for another 2-3 minutes until the cream thickens and the cheese melts. Season with salt and black pepper to taste.
Cranberry Ginger Chutney
- 8
Combine Ingredients
In a medium saucepan, combine fresh cranberries, brown sugar, minced ginger, orange juice, cinnamon, and salt.
- 9
Cook the Chutney
Bring the mixture to a boil over medium heat. Reduce the heat and simmer for about 15-20 minutes, stirring occasionally, until the cranberries burst and the chutney thickens.
- 10
Cool and Serve
Remove from heat and let cool. Serve the chutney warm or at room temperature alongside the glazed salmon.
