Salad of Pan-Seared Salmon with Kale and Apple

Salad of Pan-Seared Salmon with Kale and Apple

Salad of Pan-Seared Salmon with Kale and Apple

The kale salad is the standout of this dish. It’s crunchy, acidic, and sweet all at the same time!


Salmon fillets, center-cut, 5 oz (about 1-inch thick)

3 tblsp. freshly squeezed lemon juice

3 tablespoons extra virgin olive oil

salt kosher

1 bunch kale leaves, ribs removed and thinly sliced (about 6 cups)

Dates, 1/4 cup

1 apple, Honeycrisp

1/4 cup pecorino cheese, finely grated

3 tablespoons slivered toasted almonds

black pepper, freshly ground

4 dinner rolls (whole wheat)

Salad of Pan-Seared Salmon with Kale and Apple
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Allow 10 minutes for the salmon to come to room temperature before cooking.
In a large mixing bowl, combine the lemon juice, 2 tablespoons olive oil, and 1/4 teaspoon salt. Toss in the kale and set aside for 10 minutes.
Cut the dates into thin slivers and the apple into matchsticks while the kale sits. Toss the kale with the dates, apples, cheese, and almonds. Season with salt and pepper, stir thoroughly, and put aside.

Season the salmon with 1/2 teaspoon salt and pepper all over. In a large nonstick skillet, heat the remaining 1 tablespoon oil over medium-low heat. Increase the temperature to medium-high. Place the salmon in the pan skin-side up. Cook for 4 minutes on one side until golden brown. Turn the salmon over with a spatula and cook for another 3 minutes, or until it feels firm to the touch.
Distribute the fish, salad, and buns among four plates evenly.