Salmon and kale is one combo. I often cannot pass up. Each is a favorite of mine, and together, they make the dream team of nutrition. Filled with a longer list of vitamins than calories per serving, kale’s been on everyone’s grocery list these past few years. It’s been replacing potatoes in the form of chips, it’s been added to the menu of nearly every smoothie place I ever frequent, heck, many are even claiming kale is the new bacon, as our society steadily becomes more food conscious.
And salmon has always been regarded as the king of the crop in the seafood world for its high level of omega 3’s. One serving also provides 100% of your recommended daily intake of vitamin D, in which recently, more and more studies are revealing a significant portion of Americans are deficient, leading to an array of health consequences.
So both are a great start to creating a meal, particularly when local kale is springing into season and wild varieties of salmon are available. I found this particularly light version of carbonara from the ever-so-useful blogosphere and decided I’d try my hand at making my first kitchen-cooked carbonara. Typically, it’s a sauce made with heavy cream, eggs and often bacon. Since I don’t eat bacon and rarely have cream at my disposal, this altered variation using both kale and smoked salmon seemed like a far superior option for my preferences.
This is a flavorful dish that’s fairly easy to make. I almost preferred the carbonara at room temperature, so I could totally see this as a picnic/potluck item. Just make sure to cook the egg through if you plan on using this dish at such an occasion.