4 - 6 oz pieces Scottish Salmon
2 tsp Lemon Zest
1 Tbsp Lemon Juice
1 Clove Garlic - Crushed
1 Tbsp Chopped Shallot
2 Tbsp Chopped Basil
1 Tbsp Chopped Flat Leaf Parsley
1/4 c Olive Oil (approx.)
Kosher Salt
Fresh Ground Black Pepper

Pre-heat oven broiler to at least 500 degrees. Line a cookie sheet with parchment paper. Set aside.

In your food processor pulse the lemon zest, lemon juice, garlic, shallot basil, parsley, a good pinch of salt and a few grinds of pepper to combine.  Add the olive oil as you pulse.  Once combined set aside.

Place the salmon pieces on the parchment paper.  Generously coat each piece with the lemon basil mixture.

Broiler the salmon for 7 - 10 minutes or until it is a light pink and flakes easily. 

Serves 4.

1 Premade Single Pie Crust
2 Tbsp Olive Oil
16 oz Pancetta - Diced
1/2 c Diced Onion
2 Garlic Cloves - Crushed
1 c Shredded Kale
1/2 c Chicken Stock
1 Tbsp Fresh Chopped Thyme
1/4 tsp Ground Nutmeg
5 Eggs
1/2 c Heavy Cream
1/2 c Milk
1 c Grated Italian Cheese Blend
 Kosher Salt
Fresh Ground Pepper

Pre-heat oven to 375 degrees.  Roll out the pie crust into a 9 inch pie pan.  Line the crust with aluminum foil.  Fill the lined crust with pie weights or dried beans.  Bake the crust for 10 minutes.  Set aside.

In a medium skillet heat 1 Tbsp of olive oil.  Add the pancetta and cook until it is crispy, about 6 minutes.  Transfer the pancetta to a paper towel lined plate.  Leaving the pancetta drippings in the pan add the remaining olive oil, onion and garlic to the skillet.  Saute for about 5 minutes over medium heat.  Add the kale and lightly toss it to coat it in the oil.  Saute for another 2 - 3 minutes.  Add the pancetta, chicken stock, thyme, nutmeg a pinch of salt and a few grinds of pepper.  Simmer the mixture until the stock has almost completely reduced, about 8 minutes.  Turn off heat and set aside.

In a large bowl whisk the eggs until a small amount of foam develops.  Add the heavy cream, milk, pinch of salt and a few grind of pepper to the eggs.  Whisk until all ingredients are combined.

Remove the foil and pie weights from the pie crust.  Add the kale and pancetta mixture to the bottom of the crust.  Cover the mixture with 3/4 c grated Italian cheese blend.  Add the egg mixture to the pie crust and top with the remaining cheese Bake for 25 - 30 minutes, or until the center is set and the top is golden brown.  

Let cool 10 minutes before serving.

Serves 6.