Monday, June 24, 2013

Salmon Kale Salad

Well summer is here in full swing now, and there's no denying it here in Phoenix with daily temperatures reaching well over 105. Luckily I was able to beat the heat this past weekend and drive up to Balboa island with my boyfriend for a weekend of sand, sun, and fun. After indulging all weekend on booze, nachos, and road trip snacks, I was craving something a little healthier. My boyfriend ran over to Sauce to grab some takeout for dinner and I went with their kale salmon salad. I then decided I wanted to try recreating this myself at home, with minimal ingredients and maximum flavor.

Salmon Kale Salad


  • 4 cups kale
  • 1/4 cup breadcrumbs
  • 1 tsp. red pepper flakes
  • 2 salmon filets
  • 1 tsp. dried basil
  • 1 tsp. garlic salt
  • 1/2 tsp. Pepper
  • 1/2 cup white wine
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 2 cloves garlic
  • Salt and pepper

Cut the ribs off of the kale and then cut into ribbons. Toss with breadcrumbs and red pepper flakes. Set aside.

For the salmon heat a non-stick pan over medium heat with a drizzle of oil in it so the salmon does not stick. Pat the salmon with paper towels to dry it off, then sprinkl the basil, garlic, salt, and pepper on both sides of the filets. Cook for 5 minutes. Flip the filets and add the white wine to the pan while they finish cooking through, about another 5 minutes.

Meanwhile, blend together the oil, lemon juice, garlic, salt, and pepper to make the dressing. Toss the dressing with the mixture and top with the warm salmon.

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