This was a satisfactory way to deal with several leftovers. I prefer my salmon as a filet or steak, not in a stew, soup, cake or saute. But this alternative turned out fine. Saute:
1 tsp olive oil1/3 C onion, chopped
2 Tbsp fennel bulb, chopped
1 tsp garlic minced
Add and continue saute:
1/2 red pear, chopped
1/2 persimmon, chopped
4 figs, quartered or chopped more
1 sprig fresh rosemary, leaves only
1/2 tsp fresh lemon thyme, leaves only
Add and continue:
3 oz salmon, already cooked, break into bite size pieces, remove bones
Add and reduce sauce:
1 oz cooking sherry
1 Tbsp balsamic vinegar
1 tsp pepper, ground
Add, cover and wilt:
1 oz white wine
1 C. kale, ripped into bite size pieces
Serve with 4 oz, nonfat greek yogurt (optional and not included in the calorie count)
Rated a 4.3 on the Kale Scale.
