When serving sushi or sashimi, be sure to buy only sushi-grade fish and seafood from a reliable source, preferably from a reliable fish market. That goes for the salmon in this recipe, too, which is cut into thin slices (use your sharpest knife for this job) and then arranged on a plate and served with sauteed kale that's enriched with cream cheese, garlic, and chives, as well as soy sauce and wasabi as the essential accompaniments.
- 1/2 kale
- olive oil
- 2 garlic cloves (minced)
- 1 teaspoon light cream cheese
- chives (minced)
- 1 salmon loin (fresh, boneless)
- soy sauce (to taste)
- Rinse cabbage, drain and finely julienne.
- Heat a drizzle of olive oil in a wok and briefly sauté 1 clove of minced garlic.
- As soon as garlic begins to release its aroma, add kale.
- Sauté for about 10 minutes, stirring occasionally.
- In a bowl, mix cream cheese, 1 garlic clove and chives.
- Stir well and add the sautéed kale. Pat dry salmon with a clean cloth.
- Use a sharp knife to cut salmon into very thin slices.
- Arrange salmon slices on a plate.
- Serve with sautéed kale and soy sauce.
- Accompany with wasabi, if desired.