1 bunch kale stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
1 Medium Potato
Quater Cup Crimini Mushrooms
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Gently slice your crimini mushrooms and toss into your kale salad. Set aside.
Next, bring a sized sautee pan to a medium heat. While the pan is warming begin peeling your potato making sure it’s good and clean. Once your potato is peeled, slice it horizontally into quarter inch pieces. Toss your potato slices in olive oil and season them lightly with truffle salt as well as pepper. Throw your potatoes into the warm saute pan letting them soften, about 4 minutes. Once the potatoes are midway cooked add a quarter cup of the 2006 Reserve Pinot Noir to the saute pan and watch as your potatoes take on a beautifully rich purple hue.
At this point, place your salmon filet skin side up and let the filet cook about 2 minutes. After two minutes, flip your fillet letting it cook another 2 minutes while your potatoes finish roasting. After your filet has reached desired “doneness” place your filet atop your massaged kale salad. Top off your seared salmon with your pinot’d potatoes and Voila. Dinner is Served.