Salmon Kale Salad With Lemon Dressing Food

SALMON KALE SALAD WITH LEMON DRESSING

Steps:

• Preheat the oven to 350 F/ 180 C/gas mark 4.
• Make the dressing by combining all the ingredients and stirring until smooth. Season to taste and refrigerate.
• Make crispy kale by spreading the chopped kale over a large baking sheet lined with parchment paper. Season and drizzle with 1 tablespoon of the oil, then rub the kale between the palms of your hands to ensure it's coated in oil evenly. Spread over the sheet again (the leaves shouldn't overlap each other) and bake in the centre of the oven for 8-10 minutes.
• Remove from the oven half way through and give a gentle stir. The kale is ready when it starts turning brown around the edges (take care not to let it brown too much) and makes a rustling sound when you touch it. Remove from the oven and set aside to cool (5 minutes should suffice).
• Assemble the salad: combine the salmon with avocado and eggs, season lightly and drizzle over the dressing. Scatter the crispy kale over the whole thing and serve.

PAN-SEARED SALMON WITH KALE AND APPLE SALAD

Steps:

• Bring the salmon to room temperature 10 minutes before cooking.
• Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
• While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.
• Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
• Divide the salmon, salad and rolls evenly among four plates.

LEMON-GARLIC KALE SALAD

Steps:

• In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
• In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
• Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
• Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.