NEW YEAR, NEW YOU- SHOP IVEY'S MUST HAVES FOR 2025 NOW
NEW YEAR, NEW YOU- SHOP IVEY'S MUST HAVES FOR 2025 NOW
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2 people

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2 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
Filed in: Entrees
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