This recipe restores 125 energy and 56 health. It can be obtained from Gus after reaching 3 hearts, and sells for 300g.
Difficulty: Easy, 30 minutes. Serves 3.
Never had kale nor amaranth prior to this. Quite the learning experience.
Salmon: -3 fillets of thawed salmon -1 lemon -1 tablespoon olive oil -1 tablespoon rosemary -½ tablespoon salt Kale: -150g (about half a head) of kale -½ cup vegetable broth -½ teaspoon garlic powder -3 tablespoons olive oil -salt and pepper to taste Amaranth: -1 cup amaranth* -3 cups water -salt, to taste
*Although it might be cheaper where you are, amaranth up here was $9/lb. I recommend using rice, couscous, or quinoa instead, depending on your taste and budget. Preheat the oven to 400°F. Place the salmon fillets in a small casserole dish and dust with the salt. Cut the lemon into thin slices and place on top of the salmon, and then sprinkle with the rosemary and drizzle with olive oil. Bake the casserole dish, uncovered, for 20 minutes or til done.
In a saucepan, bring the cups of water to a boil, and then add the amaranth. Cover and simmer on medium-low for 20 minutes. If using rice, couscous, or quinoa instead, follow the directions on the packaging.
Heat the olive oil in a large frying pan over high heat with the garlic powder. Chop up the kale into about 2 inch pieces and place in the pan. Add the broth and stir to combine, and then place a lid on and cook for about 5 minutes over medium-high. Remove the lid and cook for another 3 to 5 more minutes or til all the water has evaporated, stirring frequently. Season with salt and pepper.
Plate and serve hot.
The kale comes through with a very strong flavour and a pleasant texture. The salmon flakes easily and the lemon and rosemary add a nice touch, both flavour and presentation-wise. Having never had amaranth before, I expected it to be more like rice, but instead it was a bit like a gooey porridge, but the light nutty flavour and soft yet grainy texture was quite nice.