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Prep
Difficulty
Easy
Time
Estimate
30 mins
Start with the Kale Salad. As soon as it is tossed and resting, whip up the arugula topping. Slice the radishes. Prepare the fish and bake. While it cooks, toss the radishes with the creamy dressing. Serve altogether.
Honey-mustard vinaigrette is massaged into kale with a sprinkle of dried apricots & nuts. Substitute fresh apricots or whatever beautiful fruit you have available. This uses a relatively small bunch of kale, when chopped down it is about 3-4 cups. Adjust the dressing slightly as needed.
A creamy arugula & garlic butter becomes a simple sauce for an almond crusted fish. Most likely there will be leftover pesto butter- which is lovely spread on French bread or tossed with pasta.
A light yogurt herb dressing is tossed with radishes until their sharp bite sighs into sweetness. Use the herbs you have available such as mint, basil, parsley or thyme.
