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How to: Korean Spinach & Anchovy Pasta | Oil-based, Simple!
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Today, we're using Korean Spinach - Seomcho (섬초) to be specific. This spinach is packed with nutrition and maintains a wonderful texture when cooked. We'll stir-fry it in garlic oil, along with some anchovy filets, bringing out a salty, umami-packed flavor. It's a great way to eat spinach. Don't worry - this recipe will work with any type of spinach!
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HomeCookin Lemon Caper Salmon Pt.2-Garlic Cauliflower Mash & Sauteed Kale
Lemon Caper Salmon w/ Garlic Cauliflower Mash & Sautéed Kale
Lemon Caper Salmon:
Salt, Pepper
Mayonnaise
Lemon Juice
2 Tbsp Pureed Garlic (chopped is okay)
2 Tbsp Capers
Green Onion --chopped
Rinse fish and remove any bones. Place fish in a roasting pan lined with tin foil and season with salt and pepper. Lather fish with mayonnaise squeeze lemon juice over the top to coat the meat. Add garlic, capers, and green onion. Use hands to mix ingredients and coat entire fish. Fold the end of the tin foil inward to almost cover the top of the fish like a tent. Bake in the oven at 350 for about 20 minutes- 25 minutes. If you would like more carmelization, you can open the foil and turn to BROIL for a few minutes. QuickTip: This recipe is great for the BBQ or over a FIREPIT!
Garlic Cauliflower Mash:
Salt, Pepper
Oil
1 Tbsp Butter
2 Tbsp Pureed Garlic (chopped is okay)
Green Onion-chopped
Cut Cauliflower into pieces and boil till completely tender. Strain and place in a mixing bowl. Mash with a fork. Add salt, pepper, butter, and pureed garlic. Stir and mash to incorporate ingredients. Top with green onions! QuickTip: You can put in a blender and add cream for a richer consistency!
Sauteed Kale:
1 bag of kale
Salt, Pepper
Oil
Heat a pan with oil. Once oil is hot, add kale. Add salt and pepper. I add 2 Tbsp of pureed garlic for ½ bag of kale for flavor. Cook kale till green and crisy and garlic is incorporated. You can also add crushed red pepper for kick!