Garlic Salmon with Tangerine Kale Salad
This antioxidant-packed recipe is as filling and delicious as it is healthy.
Moist, flaky salmon, creamy avocado, crunchy pepitas, and a sweet/tart Tangerine Balsamic Vinegar vinaigrette transform raw kale into something you’ll crave. For a slightly heartier salad, add tangerine segments and crumbled goat cheese or cotija. If salmon isn’t your favorite, you can easily substitute shrimp or chicken.
If you’ve never tried raw kale, this is a great introduction! It can be quite fibrous, but massaging some acid and salt into the leaves breaks down the fiber. Lacinato and Tuscan (aka Dino kale) are best in raw preparations, but curly kale will work if it’s all you can find. You may want to let it sit for a few extra minutes in the vinaigrette to soften up, however. The kale gets even more tender as the marinade breaks down the fiber in the leaves, and you can prepare the kale up to 12 hours in advance.
serves 2
Ingredients
5 cups of thinly sliced kale (about ½ inch ribbons), washed, dried and thick center stems removed
2 tablespoons of your favorite single varietal extra virgin olive oil
1 tablespoon Tangerine Balsamic Vinegar
1 tablespoon lemon juice
1 teaspoon sea salt
2 boneless salmon fillets, 4-6 oz each
1 tablespoon Garlic Infused Olive Oil
1 avocado
¼ cup roasted, salted pepitas
Instructions
Preheat the oven to 425 degrees.
Place the kale in a large bowl. Pour the olive oil, Tangerine Balsamic Vinegar and lemon juice over the kale. Sprinkle the sea salt over the kale. Use your hands to gently squeeze and massage the dressing and salt into the kale leaves. Set aside.
Line a baking sheet with tinfoil. Coat the salmon evenly with the Garlic Olive Oil and season both sides of the fillets with salt and pepper. Place the salmon on the foil skin-side down. Bake for 8-10 minutes, until it flakes easily with a fork.
While the salmon is baking, cut the avocado into a ½ inch dice or thin slices.
Serve the avocado, salmon and pepitas on a bed of kale.