Kale Salad with Sockeye Salmon

 

 

 

KALE SALAD with SOCKEYE SALMON

30 Minute Meal

 

 

 

BAKED SALMON

 

Preheat Oven 450°F

 

1 lb Sockeye Salmon

2 Garlic Cloves

Salt & Pepper

Olive Oil Cooking Spray

 

Put cast iron skillet into the oven while it is preheating.  Coat salmon (skin side down) with salt, pepper and garlic.  Set aside.

 

When oven is ready, spray lightly with cooking spray and place salmon into hot pan.  Cook 12 minutes.

 

 

SUMMER Kale Salad

 

1/2 Bunch Kale

1/2 Head Radicchio (chopped)

1 Portobello Mushroom (cut into 1/2" cubes)

1 Carrot (peeled into ribbons)

1 Piece corn  (kernels removed)

2 Radishes (sliced thinly)

1/4 cup Pumpkin Seeds (toasting is optional)

1 T Grapeseed Oil

1/2 Lemon

1/4 C Shallot Dressing (see below) 

Salt & Pepper

 

Cleaning Kale:  Remove the leaves from the rib of the kale and tear apart into small pieces.  Wash and dry.

 

Bruising Kale:  Add 1 T Grapeseed Oil and salt to the trimmed leaves.  With salad tongues, lightly toss and press down on the leaves until they start to become a darker shade of green.  Set aside.

 

Add all ingredients to the salad and toss while salmon is baking.  Salad will keep for 2 days refrigerated.

 

SHALLOT DRESSING

 

I like to keep a jar of this in my refrigerator.  It is great for when you have extra herbs and gets better with time.  Generally it will last for 2 weeks, but rarely does it make it that long.

 

3 large shallots (diced)

1 lemon, juiced

1/2 cup apple cider vinegar

1/4 cup grapeseed oil (olive oil works too)

salt

pepper

summer herbs (diced and optional)

 

In a jar, add ingredients.   Place in refrigerator for at least 3 hours before using.  Shake and bring to room temperature when ready to use.