Big Guy cooked dinner last night and it was wonderful. Actually he cooked breakfast and packed my lunch too. We had a bit of a role reversal as I headed to work while he stayed home with the fur kids. Spoiled me rotten, he did.
He whipped up a crunchy kale and brussels sprout salad dressed up beautifully with toasted nuts and grated parmesan in a Dijon mustard vinaigrette. In fact he mixed the shredded sprouts and crunchy kale with the dressing in advance so they had a chance to marinate and soften before the nuts and cheese hit the party.
Best of all, he topped the salad with lovely broiled King salmon, glazed in a balsamic, maple syrup, Dijon and garlic concoction that kept the salmon moist and upped the flavor quotient a bunch. It was a blast watching him navigate the kitchen and cook such a fabulous dinner for his very lucky lady. He's a keeper, isn't he?
Sprout and Kale Salad with Maple Balsamic Glazed Salmon from JBug’s Kitchen Antics inspired by and adapted from Gluten Free Girl and Giada via foodnetwork.com
4 cups shredded Brussels sprouts
1 cup finely chopped kale
1/2 cup freshly grated parmesan cheese
1 cup toasted nuts (walnuts, pecans or a combination of the two)
9 tablespoons vegetable oil
3 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
Salt & pepper
Combine sprouts and kale in a large bowl. Combine oil, vinegar, mustard, salt and pepper in a container with a tight fitting lid (jar) and shake to combine well. Toss with sprouts and kale, cover and refrigerate for 1 hour. Just before serving add parmesan cheese and nuts and toss to combine. Makes 6 to 8 servings.
3/4 cup balsamic vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 clove garlic, minced
2 – 6 ounce pieces salmon fillet
Salt & course ground black pepper
In a small pot combine vinegar, maple syrup, mustard and garlic. Cook over medium heat, stirring often for 10 minutes or until mixture is reduced to a glaze consistency.
Preheat broiler. Place salmon skin side down on a broiler pan. Season with salt and pepper then brush with glaze. Broil for 10 minutes or until salmon is cooked through, brushing with glaze every few minutes. Serves 2.