Smoked Salmon & Kale Frittata

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Yield: 6

Ingredients:
6 whole eggs
1 Tbsp olive oil
1 small red onion; chopped
2 cloves garlic; chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp granulated garlic
4 oz smoked salmon; coarsely chopped
3 cup kale; chopped
1/4 cup parsley; finely chopped
1/4 cup parmesan cheese

Steps:
1. Preheat oven to 350 degrees F. In a frying pan on medium heat, add olive oil, onions, and garlic. Season well with salt, pepper, and granulated garlic. Sauté until kale is wilted.

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2. In a medium mixing bowl, crack eggs and whisk until combined. Add kale mixture in with a wooden spoon. Add in coarsely chopped smoked salmon and parmesan cheese. Lightly grease a pie dish with olive oil and add mixture. Bake for 35 minutes or until top is golden brown. Garnish with a sprinkle of parsley and parmesan cheese.

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Baked Rock Cod with a Mango Cilantro Salsa

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This delicious meal also makes great fish tacos! The salsa is so refreshing and pairs perfectly with the fish. You can also use other fishes such as salmon or halibut with this salsa.

Yield: 2

Ingredients:
Baked Rock Cod
2 4 ounce pieces of Fresh Rock Cod
2 tsp olive oil
1 tsp granulated garlic
1/2 tsp salt
1/2 tsp pepper
1/2 lemon

Mango Cilantro Salsa
1 mango; cubed
1/2 cup finely chopped cilantro
1/2 red bell pepper; chopped
1/2 avocado; chopped
3 Roma tomatoes; chopped
1 tsp salt
1 small lime
1 tsp pepper

Steps:
1. For the cod, preheat oven to 350 degree F. Drizzle olive oil all over fish. Sprinkle salt, pepper, garlic. Bake for 10 minutes and then squeeze the juice of one lemon on top of fish.Bake for another 5-10 minutes, fish should look a little flakey. Rock cod doesn’t have a lot of fat on it so it will feel a little firmer than other fishes.

2. For the salsa, add all ingredients in a small-medium sized mixing bowl. Squeeze the juice of one lime and refrigerate until fish is done baking.

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