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Baby Kale Salad with Crispy Salmon
Rich in inflammation fighting antioxidants and omega-3s
Read Recipe
Select The Person
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2
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people
INGREDIENTS
1
cups of baby kale
0.08
cup pomegranate seeds
0.08
cup pumpkin seeds
0.08
cup walnuts
0.08
cup parsley
0.17
cup raw finely chopped broccoli
0.33
avocado, thinly sliced
Crispy Salmon
0.67
lbs of wild salmon (cut into 4-8oz filets, skin on)
0.67
Tbs olive oil
0.17
teaspoon sea salt
Ginger-Turmeric Dressing
0.08
cup lemon juice
0.5
teaspoons honey
0.67
tablespoons dijon mustard
0.33
tablespoon grated turmeric (1 3 inch finger of turmeric)
0.33
tablespoon freshly grated ginger (one 1 inch chunk)
0.22
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
Print Recipe
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