Month 5 day 8: Salmon with potatoes and Kale Slaw

Today I made:
Grilled Salmon with Chorizo and Fingerlings, Cooking Light June 2010
Green Cabbage Coleslaw: Kale and Parmesan variation, Every Day with Rachael Ray June 2012

This was a ton of food! I was so full, in a good way.

The June 2010 issue of Cooking Light is obsessed with Spanish chorizo. It's been in two of the recipes I've made from it so far, and I think it was in a few others in the issue as well. Anyway, that's kind of nice because it comes in a big package, so I just finished it off with this dinner. The chorizo, onion and garlic, and baby potatoes get braised in broth until soft, so this is a pretty hands-off dinner. I used that time to make the kale slaw.
It's a favorite thing for these magazines to have one recipe followed by several variations on it. In this case, there was the green cabbage cole slaw followed by ten variations. But it's hard to know how to adjust the original recipe. The kale variant, for example, said to make the green cabbage slaw but with kale instead of cabbage, an apple, parmesan cheese, and subbing EVOO for mayo and lemon for vinegar. But then, do you still put caraway seeds? Not that I was going to anyway, but it seems like you might, and that would not mix well. Or carrots? I left them out because the picture didn't show any, but technically if you followed the recipe it should have been kept in. And, I didn't end up doing the first step of the original slaw recipe, which was to soak the cabbage in ice cold salt water for an hour. Not sure if that was really intended for all variants, but I wasn't going to wait that long. This ended up tasting really good, but I think that's just because Parmigiano-Reggiano is the best ever. It reminded me of a Caesar salad, maybe again because of the cheese. G doesn't like mayo so he normally doesn't like any slaw. I am also not a big mayo fan, and I historically have not liked cole slaws, but there have been so many in the magazines this year that I feel like I have made several by now. I think he would like this one though, because it's more just like a salad, and he loves kale (but maybe not raw?). I wonder what it would taste like to sauté this just a bit. The apples might become soft and sweet? There is plenty left over, so I might give it a try.
Anyway, as soon as the potatoes are softened, it's just grilling the salmon (on a grill pan, for me) for a few minutes and then it's all ready.
When I bought the salmon, I noticed it was not boneless, so I asked if there were going to be a lot of little tiny bones. The woman felt around on the fillets for a little bit quietly (that should've been a tip off) before saying that she didn't think it would be a problem as long as you took out the piece of the backbone. Well, that doesn't come out that well, and yes, there were a ton of little bones to take out :-P It's so hard to cut raw fish though, and once it's cut it just flakes apart on its own... so maybe I should've just grilled it bones and all and worried about them later.