- Ready Time : 0 min
- 4 cups Kale (lacinato or cavolo nero best), rinsed and dried
- 1/3 cup Fresh, Whole Grain Breadcrumbs
- 1/3 - 1/2 cup Fresh Grated Parmesan or Pecorino Cheese
- Red Pepper Flakes to taste
- Two 5- ounce (5 oz.) Pieces Wild/Sustainably Raised Salmon Filets
- 1 tablespoon dried basil
- 1 teaspoon garlic salt
- ground pepper
- 1/2 cup white wine
For the Dressing
- 1/3 cup extra virgin olive oil
- 1/3 cup fresh lemon juice
- 2 clove
- pinch salt/ground pepper
The kale salad recipe is adapted from Dr. Weil/True Food Kitchen. Make a little extra if you like leftovers, the kale stands up to the dressing really well, so you can keep it lightly dressed in the fridge and it only gets better. This will likely make more dressing than you need, but better to be prepared.
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 and red pepper in a blender/food processor and blend to combine. Taste for spice and lemon to olive oil ratio, I find that this is a personal preference. You can also add a touch of honey to mellow out the tang if need be. 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. Use your judgement and watch the center of the fish. Remove.
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.
Source: Sprouted Kitchen