FIRST FRIDAY OF LENT!
Oh hello, lovely ghee cups! How was your week? Was it filled with all of the hustle imaginable?
Things are crazy around here but I wouldn’t want it any other way. For starters, I missed Ash Wednesday. However, I celebrated Valentine’s Day which is alright, eh? What an amazingly perfect day it was.
Lets think about that for a moment– Ash Wednesday fell on the same day that we celebrate love. Do you feel the butterflies? I do. I mean, WHOA. My mind is still completely blown. It was like an explosion of love from all around. The only thing that tops it is what is to come! Don’t even get me started on the Easter talk.
How was your love filled Wednesday? I woke up at 4:30 attempting to sneak out of the apartment to get Caleb donuts. He LOVES donuts. As I was sneaking out, I made a pit stop to the ladies room where I placed my phone onto of the vanity. Low and behold, it fell. My sneaking turning into words that shouldn’t have been yelled that early and all Caleb grunted was.. “It’s okay, honey. I don’t need donuts, come back to bed.”
If he could have seen my pout. Never did I EVER mention anything about donuts nor have I ever gotten Valentine’s Day donuts. As always, marriage won. We’re constantly in each other’s brains and I swear, I have never been so annoyed by it. Still, I zoomed to Shipley’s and delivered his favorite breakfast other than waffles, pancakes, or bacon.
That evening, we planned to have salmon at home with a little bubbly and Sons of Anarchy. I made the salmon, but we had Mexican. He offered, I melted. It was seriously the best night ever!
Flash forward to today, Friday. I had a few extra minutes to photograph Wednesday’s salmon in which I thought I had protected with my life from a protein hungry man only to learn… It became his lunch. Naturally, I pulled my hair out. Once the freak out settled, I revisited my time and decided to make it again. This time, I wanted to make a tweak. I’ve made this salmon 3 times now. The first time was a month ago as a “last call” dinner. I didn’t know we had salmon in the fridge and the kale needed to be used. It was amazing. We ate it in .2 seconds and I had to make it again for you. Wednesday’s was delicious but I didn’t like the olive oil to cashews and kale ratio. It was more of a pesto rather than a crumble, as the original.
Man oh man, third time is a charm. This salmon is perfect. Of course, it essentially is a pesto variation but it’s chunky and it crusts once it’s baked and holy smokes, it’s better than the fish fries at your perish.
Well, nothing is better than a big ‘ol Catholic fish fry but after a few Fridays, you just want something different. This salmon is perfect for your Lenten Fridays, a romantic date night, a dinner party, or even Easter Brunch.
Pared nicely with asparagus and an grassy fruit finish Sauvignon Blanc, such as Storyteller, to ensure your dinner delightful.
Now, I have to go because my mouth is watering for lunch.
Serves: 5, 4 ounce servings
Prep time: 5 minutes | Cook time: 14 minutes
- 1/2 cup raw cashews
- 2 tablespoons garlic
- 1 ounce kale
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon red wine vinegar
- 1/4 cup light olive oil
- 1, 1-1.4 pounds whole salmon filet
- Preheat oven to 375°F
- Combine and blend the first 7 ingredients in a food processer, stopping to scrape down the sides as needed.
- On a parchment lined baking sheet, place the salmon skin-down. Top evenly with the cashew kale mixture.
- Place the salmon in the oven and bake for 13 minutes at 375°F (please see notes below). Once finished, turn your oven to broil and continue cooking for 2 minutes.
- Remove salmon from the oven and let it rest for 3-5 minutes before serving.
I prefer my salmon cooked rare to medium rare. If you prefer your salmon cooked to a different wellness, please add additional time.