Kale Chips
Ingredients:
1 bunch kale, washed and dried
1 tablespoon olive oil
1 tablespoon lemon juice
½ teaspoon sea salt (or more to taste)
optional grated parmesan cheese
Directions:
You can make these ahead of time. Preheat oven to 325°.
Remove stalks and tear or cut kale into 1-inch-ish pieces. Spread kale pieces onto a baking sheet and drizzle with olive oil, lemon and salt. It’s easiest to just rub the leaves with your hands to make sure that they are coated, plus massaging the kale breaks down the fibrous structure of the leaf. Sprinkle with parmesan cheese if you like. Bake 20-30 minutes until crispy.
Roasted Squash
Ingredients:
1 ½ pounds peeled butternut squash (or pumpkin!) cut into approximately 1-inch cubes
2 tablespoons olive oil
1 teaspoon kosher salt (or more to taste)
Directions:
Preheat oven to 385°. Place squash in a large cast iron skillet or a baking sheet. Coat squash with oil and sprinkle with salt. Roast until tender, about 45 minutes, stirring occasionally. If you prefer more crispiness, stick it under the boiler for a few minutes until browned on the edges.
The Fish
Ingredients:
2 tablespoons soy sauce
1 tablespoon + teaspoon toasted sesame oil
1 tablespoon unsalted butter
½ cup toasted pumpkin seeds
1 pound arctic char or salmon skinless fillets
Salt
Directions:
Fillet the skin off the fish, as needed. Cut the fish into 8 sections. Sprinkle generously with salt. Add butter and 1 tablespoon of sesame oil to a large skillet. Heat the oil and butter until butter is melted. Add the fish. Cook, without moving the fish, until halfway up the sides are opaque. Flip and continue cooking, without moving the fish, until the sides are fully opaque. Remove from heat and plate the fish.
Divide the squash between 4 plates and sprinkle generously with kale chips. Whisk together soy sauce and sesame oil. Place two pieces of fish on each plate and pour sesame-soy mixture over fish. Garnish everything generously with toasted pumpkin seeds.
