eatsCrystal Zehetner

Salmon Kale Salad

eatsCrystal Zehetner
Salmon Kale Salad

Coming up with fun innovative ways to not die of boredom during your new found divorce downtime can be interesting in the beginning. I often find myself caught between a nice bottle of white wine and a chicken waiting to be fried to a golden crisp. But one cannot live on wine and fried chicken alone. So this week I made a sensible choice and threw together a simple salad with a nice protein. And it just so happens to pair perfectly with a giant glass of Pinot Grigio. Can’t blame a girl for trying.

 

Recipe

Ingredients

  • 4 5-ounce center-cut salmon fillets (about 1-inch thick)
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 bunch kale, ribs removed, and thinly sliced
  • 1 Honeycrisp apple, thinly sliced
  • Handful of dates
  • 1/4 cup finely grated pecorino
  • 3 tablespoons toasted slivered almonds
  • ¼ teaspoon Salt
  • Pepper to taste

 

Instructions

  1. In a medium bowl, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt. Add the kale, toss and put to the side.
  2. Cut the dates into thin slices
  3. Cut the apple into matchsticks.
  4. Add the dates, apples, cheese and almonds to the kale.
  5. Season with pepper to taste
  6. Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper.
  7. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat.
  8. Place the salmon, skin-side up in the pan.
  9. Cook until golden brown on one side, about 4 minutes.
  10. Turn the salmon over and cook for about 3 minutes more.
  11. Place salad in salad bowl and place your salmon on top
  12. Garnish with lemon twist