1 lb. Salmon Fillet
1 cup of Orange Juice
1 cup of Brown Sugar
3/4 cup of Low Sodium Soy Sauce
1 T Ground White Pepper
1 t Salt
1 t White Wine Vinegar
1 bunch of Scallions thinly sliced
Combine all ingredients of Citrus Marinade in a large bowl and whisk well.
Add Salmon Fillets to marinade so that it is completely covered. Refrigerate for 20 minutes.
Preheat broiler while salmon is marinating. Place salmon in an oven safe casserole dish, skin side down.
Place in broiler for about 12 minutes or until salmon flakes when tested with a fork.
While salmon is in broiler, take about half of the remaining marinade and pour into a small saucepan. Cook for 5 minutes over medium high heat until slightly thickened.
Pour sauce over salmon and serve immediately.
2 bundles of fresh Kale/washed, de-stemmed, and chopped
Apple Cider Vinegar
Place oven rack on lowest shelf. Preheat oven at 350 degrees. Spread kale on baking sheet.
Drizzle olive oil and apple-cider vinegar over kale. Toss to coat completely. Bake for 10 minutes.
Remove from oven, stir to give every piece of kale a chance to crisp.
Bake another 10 minutes until kale is crispy to the touch and slightly browned.
Sprinkle with sea salt and serve immediately.