This is what we do with leftover salmon and quinoa (or rice). These delicious bowls have only five ingredients and can be made in a hurry (and leave only one pot to clean!) Today I made this meal start to finish while my kids were entertained by Arnold Lobel reading Frog and Toad Are Friends on CD. And that is a beautiful thing.
Another beautiful thing – kale frying up in bacon fat…
I often serve dinner with a lemon wedge on the side. One reason is that seems to give my kids a sense of “owning the meal”.
Apparently my son is not in fact allergic to quinoa as he has been trying to claim for the past couple of years.
4 Slices Bacon, Chopped
1 Cup Onion, Chopped
2 Cups Kale, Destemmed & Chopped
2 Small Fillets Leftover Salmon
3 Cups Leftover Cooked Quinoa or Rice (about 1 cup dried grain and 2 cups water cooked according to directions)
Place the bacon in a pan (large enough to fit all the ingredients) and fry over medium heat. As the fat begins to liquefy, add the chopped onion and stir frequently until the bacon is done.
When the bacon is as crispy as you like to eat it, add the kale and cook just until it wilts. Lower heat. Flake in the leftover salmon and add the cooked quinoa (rice). Gently stir together all the ingredients and cover, stirring frequently til heated through.
Add sea salt to taste. Serve with lemon wedges, chopped jalapenos and/or crushed red chili peppers.