2 glassofvegetable broth(optional; if you don't have any, you can use salted water instead)
4 podofgarlic
1 tbspofoil
salt, pepper
Instructions
Wash the kale, remove the stem, and cut it into slices about 1 cm thick.
Wash the kale in a salad spinner, and once it’s thoroughly rinsed, remove the basket so it doesn’t sit in the water for too long. Trim the brown ends off the stems if necessary, then add the kale to a Dutch oven or large pot—on a steamer basket if you have one.
Blanch the cabbage for 5 minutes by steaming it in the pot.
Once blanched, roughly chop the cabbage. Peel the garlic, remove the germ, and mince it. Coarsely chop the cilantro. Heat a little oil in a skillet or wok, and sauté the garlic and cilantro for a few seconds.
Add the cabbage and butter, and stir a few times over medium heat to let them sweat a little.
Reduce the heat, add the broth or salted water if you don't have any, then cover and simmer for twenty minutes.
Check on the dish regularly, and add more liquid or reduce the heat if necessary—the cabbage shouldn't burn!
Warm your plates in the oven at 50°C or in a warming drawer if you have one. Open the package and place the salmon on top of the cabbage, then season with salt and pepper. Add a little liquid if necessary, then cover again.
Cook gently for another 15 minutes, until the salmon is steamed through. Check to see if it’s done, and add 5 minutes if necessary.
Place two cream puffs and a salmon fillet on each warm plate, and serve immediately!
Notes
Suggestion: Serve with rice. For a richer version, you can add a tbsp of crème fraîche to the salmon before serving.