Monday, June 27, 2011

Sockeye Salmon

with kale chips and corn. Pretty!


badmomgoodmom said...

How do you get your kale chips to remain green? Ours turn brown. What temp oven? Any lemon juice? Do tell!

Heather said...

The key to kale chips, I have learned the hard way, is precise timing. An extra thirty seconds takes them from green to brown; a missing thirty seconds leaves them limp rather than crisp. I toss them in olive oil, spread them on a cookie sheet, then bake at 500 degrees for five minutes. That works for a generous bunch of kale. But seriously, I know of no trick for hitting the sweet spot other than obsessive checking.