- 1 Cup Yogurt, plain
- 3 Tbsp Olive oil
- 2 tsp Yellow Curry Powder
- 1/2 tsp Tumeric
- 1 tsp Lime Juice
- 1/2 tsp Maple Syrup
- 4 4oz Salmon Fillets
- Salt to taste
- 1 Cup Dry White Wine
- 1/2 Yellow Onion, chopped
- Ground Black Peppercorn to taste
- 1 Bunch Kale, stems removed and chopped
- 2 tsp olive oil
- 1 Granny Smith Apple, cored and chopped
- 1 Avocado, pitted and chopped
Blend all dressing ingredients together until smooth and set aside. Sprinkle salmon with salt and pepper. Combine the wine and onion in a large skillet over medium heat and bring to a simmer. Place salmon in skillet and reduce heat cooking to the desired degree of doneness, 5-10 minutes. Once cooked transfer to a plate.
Place kale in a large bowl add the remaining olive oil and a little salt and massage kale until it begins to soften, about 2 minutes. Toss the apple and avocado with about 5-6 Tbsp of prepared dressing.
Divide salad among 4 bowls and top each with a salmon fillet. Drizzle remaining dressing evenly between the 4 bowls and sprinkle with pepper.