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Lemon Kale Salmon Salad Recipe
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Lemon Kale Salmon Salad
Serves 2
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Ingredients:
| 4 cups Kale, rinsed and dried |
| 1/3 cup Fresh Whole Grain Breadcrumbs |
| 1/3 cup Fresh Grated Parmesan or Pecorino Cheese |
| Red Pepper Flakes to taste |
| 2 pieces (5 oz.) Salmon Fillets |
| 1 tbsp Dried Basil |
| 1 tsp Garlic Salt |
| Ground Pepper |
| 1/2 Cup White Wine |
| Dressing |
| 1/3 Cup Extra Virgin Olive Oil |
| 1/3 Cup Fresh Lemon Juice |
| 2 Cloves Garlic |
| Pinch of Salt/Ground Pepper |
Directions:
- Remove the ribs from the kale, lay leaves on top of each other, and slices into 1/4’’ ribbons. Put them all in a bowl.
- For the dressing, combine the olive oil, lemon juice, garlic cloves and pinch of salt,
- pepper in a blender/food processor and blend to combine. Pour desired amount over the kale and toss so the leaves marinate in the dressing while you finish the salmon.
- Dry both sides of the salmon, and gently rub on the garlic salt, pepper and dried basil. Heat a sauce pan over medium heat with a bit of oil to avoid sticking, add the salmon filets, and allow them to get crispy on one side, about 5 minutes. Flip the filets, sear for a minute, and add the 1/2 cup of wine to the pan. Cover and cook until just cooked through. This will likely take another 5 minutes, but will vary depending on thickness of your filet.
- Add the breadcrumbs, grated parmesan, a bit more dressing and give the salad another toss to combine. Serve each plate with a hefty portion of kale, and a piece of salmon.
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