Harvest Fresh Wilted Kale Caesar Salad with Grilled Citrus Salmon

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Servings 4

Prep. Time 50 minutes

Cooking Time 20 minutes

    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!