Stuffed Salmon with Cheesy Rosemary Biscuits and HOME GROWN Kale

 

This month we have been having lots of fun trying to get a handle on rosemary. It is a very simple ingredient that adds a lot of dimension to your dishes. For this dinner, we added some  fresh rosemary on top of baked salmon, and baked it into some cheesy biscuits to go on the side. We picked the rosemary and the kale for our side dishes fresh from our garden, and enjoyed it all with some home brew IPA made by Helaina and our good friend Devin. 

We tried to keep as many of our ingredients as local as possible, but this unfortunately did not apply to the salmon. We used farmed salmon from the Atlantic; and although we are just beginning to learn about and understand the politics of fish, we encourage all of our followers to send us any helpful links to consider the next time we make this recipe! Food should be an open dialogue- help us to help you!


Stuffed Salmon Ingredients:

1 lb Salmon filet (we bought two ½ lb filets)

1 box of stuffing mix

Paprika

A sprig of fresh rosemary

Fresh lemon slices

 Marinade Ingredients:

1 cup olive oil

2 – 3 cloves of garlic (we also sprinkled a little extra garlic powder)

½ cup chopped fresh parsley

¾ cup lemon juice

½ tbs. pepper

½ tbs. salt (we used sea salt)

-Pre-heat oven to 350 degrees F.

-First, you have to get your salmon marinating. Mix all of the ingredients for this in a glass baking dish. Then, place your filet (or filets) in the dish, making sure to coat evenly. Let this dish sit marinating in the fridge for about an hour, flipping maybe once or twice. It is important not to marinade for too long, just because the acid from the lemon will literally begin to cook your salmon.

-Make stuffing as the box instructs.

-Once salmon is done marinating, give it another good coating flip, and make a shallow slice down the center of the filet, and some shallow slices across as well. Take the stuffing, and place it into the slices you have made in the filet.

-Sprinkle some paprika and rosemary on top of the now stuffed filet, and cover with foil. Place in oven. Bake for about 30-35 minutes, or until salmon is easily flaked with a fork.

-Serve with lemon slices.

Cheesy Rosemary Biscuits Ingredients:

2 ½ cups all-purpose flour

1 tbs. baking powder

½ tsp. salt

½ tsp. sugar

¾ cup milk

½ cup butter (softened)

½ cup grated cheddar cheese (but, there’s no such thing as too much cheese)

2 tbs. chopped fresh rosemary

*Makes about 12 biscuits

-If making separate from the salmon, pre-heat oven to 450 degrees F and bake 10-15 minutes, or until biscuits are slightly browning on the top. If making with the salmon, these biscuits can be baked at 350 degrees F for the length that the salmon takes.

-In a mixing bowl, combine flour, baking powder, salt, and sugar.

-Mix in butter, and then milk. You want the consistency to be like that of soft dough.

-Add grated cheddar cheese, and rosemary to the dough

-On a baking sheet, roll medium sized balls of dough in flour to prevent sticking.

-Bake for the length of time instructed above 

Sautéed Kale, Spinach and Onion
Like we said above, we are proud of this side dish because the Dwarf Siberian Kale we used, which does well in colder environments, was homegrown, planted back in October. The feeling of finally being able to harvest and enjoy something we had planted ourselves is matched by no purchase from a supermarket chain, or even from a local farmers market. We encourage anyone with even a small space for gardening to go for it and get planting so that you all can feel the same satisfaction!

Generous portion of fresh kale

Generous portion of fresh baby spinach

¼ onion (chopped in rings)

Olive oil

Dash of salt or seasoning of choice

-Heat some olive oil in a pan on a medium heat, and add cut onion rings and kale and cover. As greens cook down, add spinach and re-cover. Continue cooking until onions are caramelized and greens are cooked to preference.