Recipe of the Month: Bruised Kale Breakfast Hash with Pomegranate Salmon

Google+ Pinterest LinkedIn Tumblr +

Makes 2 Servings: 415 Calories, 19.9g Fat, 31 g Carbohydrates, 31.5g Protein

1 TBSP Pomegranate Balsamic Vinegar
¼ tsp Turmeric
¼ tsp Salt
¼ tsp Black Pepper
¼ Cup Blueberries
1 tsp Olive Oil

1 Garlic, minced
¼ Sweet Onion, finely chopped
½ Cup Brussels Sprouts, shaved
½ Cup Butternut Squash, cubed
½ Cup Broccoli Florets
3 Mushrooms, Sliced
¼ tsp Sage
1/8 tsp Salt
1/8 tsp Pepper
6 oz Atlantic Salmon
2 tsp Pomegranate Balsamic Vinegar
2 Eggs
1 TBSP Pomegranate Seeds
2 Cups Kale
2 tsp Olive Oil, Separated

To prepare the dressing, combine pomegranate, balsamic vinegar, turmeric, salt, pepper, blueberries and oil into a food processor. Blend until smooth.

Rub salmon with 2 tsp pomegranate balsamic and set aside.

Put eggs in a small saucepan covered with water. Bring eggs and water to a boil and set the timer for 7 minutes. Remove from heat and put the eggs directly in an ice bath. Peel and half the eggs.

Tear kale into a bowl. Drizzle with 1 tsp olive oil and rub the oil into the kale until kale is bruised and olive oil is covering all the leaves. Toss the bruised kale with ½ of the salad dressing.

In a medium nonstick frying pan, heat 1 tsp olive oil. Add onion and garlic and cook until fragrant (about 1 minute). Add broccoli and brussels sprouts, stirring until bright green for about 3-4 minutes. Add butternut squash and cook until soft for about 2-3 minutes. Then add mushrooms, sage, salt and pepper. Cook another 2-3 minutes until mushrooms are soft and flavors are blended. Remove from the pan and keep warm.

Wipe out the nonstick fry pan and return to medium-low heat. Place salmon skin-side down, cover with the lid and cook for 2-3 minutes. Flip, recover and cook for another 2-3 minutes or until the salmon has reached a desired level of cooked (thicker pieces will take longer).

Layer 2 plates: Bruised Kale, Hash, Pomegranate Seeds, Drizzle with the Rest of the Dressing, ½ Salmon Filet, and 1 Soft Boiled Egg Halved.


Comments are closed.

Check out the digital print magazine online, from anywhere! AFM Digital Magazine

What's Fit, Fun and Local?

Stay Up To Date With Our Newsletter

Sign Up Today