Our wedding is officially over as of this past weekend! It’s a bitter-sweet moment. One of those moments where you’re totally relieved that you never have to think about any wedding planning again, but kind of sad that the likelihood of you ever feeling like a princess will probably never happen again either! It ended up being the most beautiful day I think I’ve ever experienced in my life so far. I’m sure every bride says that…whatever! I’m saying it too! If it had been any more perfect I’m not sure what we would’ve done?! Every detail small and big fell into place with such ease and beauty…and OMG, the FOOD!!! The FOOD was AMAZING!!! I’m not just saying that either…it was seriously incredible.
We had cocktail hour after the ceremony where we had h’ordeuvres that were indigenous to our backgrounds. For example: my h’ordeuvres were southern foods – fried mac ‘n cheese bites, fried chicken bites with a honey-maple glaze, and cornbread stuffed Cajun shrimp with a lemon aioli. Omar’s h’ordeuvres were Caribbean inspired – mini beef empanadas, fried plantains with a fruit chutney, and something else that I cannot for the life of me remember at this moment… I’m not going to lie, it was perfection. Make you wanna slap yourself silly it tasted so good! Dinner was a plated meal served with a delicious crab salad…a petite filet, mahi mahi, the most amazing risotto I’ve ever put in my mouth, and asparagus. We had to throw something green on the plate!
Our Miami Dolphins cake, yes, we had a Miami Dolphins cake! My husband is a HUGE fan! The cake had two different flavors: vanilla amaretto and chocolate amaretto. It was seriously one of the BEST cakes I’ve ever put in my mouth! I would kill for a piece right now…OMG!! Clearly, we had no leftovers…. Kudos to the chef and baker!!! Our meal would’ve sucked without you!!!
So, after a weekend of eating not-so-healthy, I decided we needed a good home-cooked, healthy meal! Yes, I’m ashamed to say that this is the first time I’ve cooked a decent meal in quite sometime… If you’re looking for a quick and super easy, yet full of flavor, meal to make – THIS my friend is your meal!
Yields: 2 servings
- 1 – 1.25 lb wild salmon
- 2 tbsp fat
- 5-6 cups fresh kale, washed, trimmed, and chopped
- 1 cup organic sweet potato, diced
- 1/2 onion, diced
- 1 tbsp garlic, minced
- 1 cup chicken stock
- salt and pepper to taste
- couple pinches of crushed red pepper, optional
- goat cheese, for garnish, optional
- In a medium size saute pan add some fat on medium-high heat. Once the pan is hot add the sweet potatoes and cook for about 5 minutes. Add the onion and garlic. Let this cook together and become translucent for another 5-6 minutes. Add the kale, chicken stock, crushed red peppers, salt and pepper. Let this simmer on low heat until you’re ready to eat!
- In another saute pan or cast iron skillet, add some fat and let it get hot on medium-high heat. Season the salmon on both sides however you like. This particular night I just used salt and pepper. Add the salmon to the hot pan skin-side-down first. Let this cook 2-3 minutes, then flip it and let it cook another 2-3 minutes. I like for my salmon to be cooked around medium. If you like it more well done, by all means, cook it longer!
- When serving my salmon and kale, I topped the kale with a little bit of goat cheese. It was freakin delicious! This of coarse is optional. Eat your heart out! And please go back for seconds!!!
And now…for a little sneak preview of our wedding pics!
Yes!!! I’m MARRIED to the most gorgeous man in the whole wide world!!!