Ingredients: |
Ingredients: Four 5 ounce center cut salmon fillets about 1 inch thick
3 tbsp fresh lemon juice
3 tbsp olive oil
Kosher salt
1 bunch kale, rubs removed, leaves very thinly sliced (about 6 cups)
1/4 cup dates
1 Honeycrisp apple
1/4 cup finely grated Pecorino
3 tbsp toasted slivered almonds
Freshly ground black pepper
4 whole wheat dinner rolls
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Directions: |
Directions:1. Bring the salmon to room temperature 10 minutes before cooking.
2. Meanwhile, whisk together the lemon juice, 2 tbsp of the olive oil and 1/4 tsp salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
3. 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.
4. Sprinkle the salmon all over with the 1/2 tsp salt and some pepper. Heat the remaining 1 tbsp oil in a large nonstik skillet over medium-lowheat. 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 the spatula, and cook until it feels firm to the touch, about 3 minutes more.
5. Divide the salmon, salad and rolls evenly among four plates. |
Personal
Notes: |
Personal
Notes: From Food Network Kitchen. My suggestion is to try and purchase the softer leave kale if possible. The olive oil and lemon definitely break down the kale somewhat to tenderize it a little which I always think is necessary with kale. The flavor combination of the apples, dates, cheese, and almonds on top is quite delicious.
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This recipe for Pan Seared Salmon with Kale is from