Harvest Fresh Wilted Kale Caesar Salad with Grilled Citrus Salmon
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Loading...Servings 4
Prep. Time 50 minutes
Cooking Time 20 minutes
Ingredients
- 1 bag Harvest Fresh Chopped Kale
- 2 – 3 Cipolline Onions, sliced into thin strips
- 1 tsp Minced garlic
- 1 small baguette
- Olive oil to coat
- 2 Harvest Fresh Gourmet Garlic cloves crushed
- 1 tsp Red chili pepper flakes
- Flaky sea salt
- 1/2 cup olive oil
- Juice from 1 lemon
- 1 peeled Harvest Fresh Gourmet Garlic clove
- 1 TBSP Dijon mustard
- 1 TBSP Worcestershire sauce
- 4 pieces of salmon fillet
- 1 Orange
- 1 – 2 lemons
For Croutons
For Caesar dressing
For Citrus Salmon
Directions
- Preheat oven to 350 degrees, Cut baguette into 1" cubes, Toss in a bowl with olive oil to coat lightly, add salt, chili pepper flakes and crushed garlic, Bake in the preheated oven for approx. 10 minutes tossing once, until golden brown.
Juice the orange for 1/3 cup orange juice, Juice lemon for 1/4 cup lemon juice then combine orange and lemon juice in a large freezer bag
Add salmon fillets to a freezer bag and coat salmon, leave to marinate in the fridge for at least 45 min, Oil a grill pan and heat to medium-high heat. Grill salmon skin side up for 5 minutes on medium heat, turn salmon over and grill for another 5 minutes then transfer to plate to rest
Make Caesar dressing while salmon marinates, combine dressing ingredients except for olive oil in blender or food processor combine until blended slowly add a stream of olive oil until emulsified
In a saute pan on low-medium heat, add a touch of olive oil and a smidge of minced garlic to the pan and then lightly cook the kale until wilted. Then remove and lightly dress with the caesar dressing and croutons. Gently, top with a salmon fillet. Enjoy!