Baby Kale Salad with Crispy Salmon

Baby Kale Salad with Crispy Salmon - Living with Ivey

Description

Rich in inflammation fighting antioxidants and omega-3s

Ingredients

  • cups of baby kale
  • cup pomegranate seeds
  • cup pumpkin seeds
  • cup walnuts
  • cup parsley
  • cup raw finely chopped broccoli
  • avocado, thinly sliced
  • lbs of wild salmon (cut into 4-8oz filets, skin on)
  • Tbs olive oil
  • teaspoon sea salt
  • cup lemon juice
  • teaspoons honey
  • tablespoons dijon mustard
  • tablespoon grated turmeric (1 3 inch finger of turmeric)
  • tablespoon freshly grated ginger (one 1 inch chunk)
  • cup olive oil

Instructions

  • Heat olive oil in cast iron skillet on high to medium heat. 
  • While your pan is heating up, pat dry your salmon thoroughly with a paper towel.
  • Salt the filets generously with sea salt 
  • Add salmon to the skillet, flesh side down.
  • Sear for 5-6 minutes without moving the filets.
  • Flip the filets (they should release and easily flip without sticking) and transfer directly to your oven on broil.
  • Broil for 5 minutes
  • Transfer to a plate and carefully remove the skins. 
  • Arrange salad bed beginning with baby kale and finely chopped broccoli
  • Top salad with crispy salmon filets 
  • Garnish with sliced avocado, pomegranate seeds, pumpkin seeds, walnuts, and parsley
  • Dress with Ginger-Turmeric Dressing

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.