Kale Salad with Salmon
6 servings
40 minutes pre time/ 40 minutes total time
This recipe is by Ree Drummond and was published May 28, 2020. I was looking for new recipes that used Kale as I’m in the process of harvesting mine now. Sadly, I forgot to take a picture of the meal once I finished making it so instead you get a picture of my wee little Kale crop this year. Not having grown Kale successfully before, I discovered I had planted it too late in the season to get any kind of harvest to write home about. That said, what little I did get, I decided to make good use of it and so I present to you this delightful recipe! Ree Drummond, you did good with this one!
Ingredients
6 6-oz skin on salmon fillets (I only used 1lb salmon fillet to split between Andy and I)
3 tsp kosher salt
Black pepper to taste
3 Tbsp salted butter (I used unsalted butter)
1 red onion, halved and sliced
8 oz white button mushrooms, sliced
½ cup dry white wine
¾ cup balsamic vinegar
¾ cup olive oil
½ tsp dried thyme
1 bunch of Kale (about 1 ½ lbs) stems removed, leaves thinly sliced
1 cup salted roasted almonds, roughly chopped
4 oz goat cheese, crumbled
Directions
Preheat the oven to 425 degrees Line a baking sheet with foil and place the salmon skin0side down on top. Season with 1 ½ teaspoons salt and a few grinds of pepper. Roast until the salmon is just opaque and flakes easily with a fork, 12 to 15 minutes.
While the fish is baking, melt the butter in a large skillet over medium-low heat. Add the red onion and cook, stirring occasionally, until soft, about 7 to 9 minutes. Stir in the mushrooms to coat, then add the wine, 1 teaspoon salt and a few grinds of pepper. Increase the heat to medium high and cook until the wine has evaporated and the mushrooms are soft, about 3 to 5 minutes. Transfer to a plate.
Add ½ cup vinegar to the skillet and bring to a boil over medium-high heat. Cook until the vinegar is reduced by about half and is thick enough to coat the back of a spoon, about 5 to 7 minutes.
For the dressing, combine the olive oil, remaining ¼ cup vinegar, thyme, remaining ½ teaspoon salt and a few grinds of pepper in a jar. Seal and shake until mixed (I used a bowel and just whisked the dressing. I also found this to be A LOT of dressing; I didn’t put it all on the salad.)
Finally, toss the kale with the dressing in a large bowl. Add the red onion and mushrooms and toss again. Next add the almonds and goat cheese and toss. Divide the salad among plates. Top each with a piece of salmon and brush with the balsamic glaze. I think I forgot to do this last step which might be way I had so much dressing left over!
In any case, this recipe was wonderful! I made the full amount of salad knowing I would have leftovers because I only cooked enough salmon for two people. Now I have a delightful salad to enjoy for lunch for the next few days! There is nothing like eating food that was cooked with produce from your own garden. Even if you don’t grow your own Kale, I hope you give this recipe a try, it will not disappoint.
Bon Appetit!
