Dr Brouwer’s Monthly Recipe Salmon with kale pesto and cabbage “noodles”

INGREDIENTS
1 ½ tbsp honey
2 ½ tbsp balsamic vinegar
¼ tsp red pepper flakes
2 ½ tbsp olive oil
13 oz wild caught Alaskan salmon
2 ¾ cups cabbage, shredded
1 ¼ cups kale
½ cup cashews
2 ¼ tsp minced garlic
¾ cup chopped basil
STEPS

1. Bring a pot of salted water to boil.
2. Mix honey, balsamic, and red pepper flakes in a small bowl.
3. Heat half the olive oil in a skillet over medium heat.
4. Season salmon with salt and pepper, then add to skillet and cook 2 minutes on each side.
5. Pour dressing over salmon and cook until fish is opaque and flakes easily with a fork, 5 to 6 minutes more.
6. Meanwhile, add cabbage to water and boil 3 to 5 minutes, or until just tender. Drain.
7. Make pesto: Remove tough ribs from kale. Combine cashews, garlic, basil, and kale in a food processor and pulse until coarsely chopped. Add remaining olive oil in a steady stream and process until smooth. Season to taste with salt and pepper.
8. Toss cabbage noodles with some of the pesto to taste, until well coated (freeze leftover pesto for future uses if needed). Enjoy alongside salmon.

Makes two servings
35 minutes
Recipe credit: Platejoy.com