If yours is like most, she will appreciate a home-cooked meal, and wouldn't want it too heavy.
We suggest serving the greens and salmon with Israeli (large-pearl) couscous or rice pilaf.
Grilled/Broiled Wild Alaskan Salmon on Lemon-Butter Greens
4 (6 oz each) wild Alaska salmon fillets
2 tablespoon organic extra virgin olive oil
Juice of 2 lemons
1 small Savoy cabbage, shredded
12 scallions, finely chopped
2 medium leeks, finely sliced
4 oz sugar snap peas (or snow peas or frozen peas)
1 oz butter
4 tablespoon capers, drained
Seas salt and organic black pepper
- Preheat the grill or broiler. Brush the salmon fillets with the olive oil. Sprinkle with the juice of ½ lemon and season with a little salt and black pepper. Grill or broil for 3‒4 minutes on each side
- Meanwhile, cook the cabbage, scallions, leeks and sugar snap peas in a little lightly salted boiling water for 5‒6 minutes. Drain well, return to the saucepan and add the remaining lemon juice and butter. Heat for a few moments
- Share the vegetables between 2 serving plates and arrange the grilled salmon fillets on top. Scatter 1 tablespoon of capers over each salmon fillet. Season with a little more black pepper, then serve immediately.