Kale Broccoli and Salmon Thai Stirfry

kale broccoli salmon stir fryKale, Broccoli and Salmon Stirfry

This is good for a quick breakfast too! (I’d omit the wine, however!) Add an egg for the protein or any kind of breakfast meat, leftover salmon or leftover meat you like.

One of my favorite go-to meals is to take any meat leftovers along with your choice of veggies you have on hand and create a strifry. It’s quick and easy.

There are no hard and fast measurements here. You can ad-lib all you want and it will still taste delightful. This is a great way to use up already cooked, leftover salmon or chicken—or you could even use beef if you have it. And just use the veggies that are available in the fridge. The important thing is the sauce—it pulls it all together.


Salmon, cod, tuna or other fish, chicken, pork or beef-or add chopped tempeh if you’d like it to be vegetarian/vegan
Broccoli, chopped in small pieces
Onion, chopped in chunks
Red bell pepper, sliced
Several leaves of kale—I used “dinosaur kale” for a more tender texture, can also use collards
Coconut oil, butter or olive oil
Peanuts or cashews, optional
1 Tbsp fresh ginger, minced or grated
2-4 cloves garlic
2 teaspoons fish sauce
1 lemon or lime
1-2 Tbsp of gluten free soy sauce
Pinch of sugar or honey
Squirt of Sriracha sauce or other hot sauce
Mix together in a small bowl.

Chop all ingredients. Cook fish or meat if necessary, slice in chunks, and set aside. In a large skillet, heat oil, and add broccoli first. Cook for 3-4 minutes, until bright green and tender-crisp. Add other ingredients, except for cilantro, and stir and cook over high heat for another few minutes. Be careful not to overcook. Add fish or meat, cilantro, and sauce ingredients, cooking and stirring for a minute or so until heated through. Sprinkle with peanuts or cashews, if you are not allergic to nuts or peanuts, like me.

Serve hot.



Halibut with Grilled Peaches

Halibut with grilled peaches

Peaches come into season in July and here in Colorado, Palisade peaches show up in my little natural foods market, and OMG, they are absolutely delicious!! If you can get some good local peaches, I highly recommend this! For the fish I chose a hunk of fresh halibut, but any firm, mild flavored fish you can grill is great. I do recommend the halibut though…

Ingredients (No worries, you don’t have to measure!)
1 lb, more or less fresh halibut, thickly cut
Fresh peaches, especially the ‘non cling’ type, sliced thickly
Meyer lemon
Grass fed butter
Sea Salt and pepper
Cayenne pepper

Melt butter in small pan and brush over fish. Add salt and pepper. Cook over medium heat on grill for 3-5 minutes per side, dont overcook and remember fish cooks a little more even after you remove from heat. Slice peaches in thick slices, carefully removing from pit. Sprinkle with a small amount of cayenne pepper. When you flip over the fish, add peaches to grill and grill for about 2 minutes or so per side. Serve fish with meyer lemon squeezed over it (meyer lemon has a more mellow, sweeter taste than regular lemon). Top with grilled peaches and serve. Mmm-mmm!