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Salmon & Kale Salad

Salmon and Kale Salad

Curry Dressing:

  • 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

Salad:

  • 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.