Salmon and Kale Salad
Two superfoods in one meal
Ingredients
Salad
- 5 Kale leaves large
- 2 tbsp Olive oil
- 1 tsp Lime or lemon juice
- 1 tsp Red wine vinegar
- Sprinkle salt
- 2 Hard-boiled eggs
- Additional vegetables such as cucumber, tomato, radish, or bell pepper
Salmon
- 2 Salmon filets
- 2 tbsp Olive oil
- 2 tsp Smokey garlic paprika or paprika of choice
- Sprinkle of each salt and pepper
- 1/2 tbsp Canola oil for frying
Instructions
- Combine 2 tbsp olive oil and 2 tsp smokey garlic paprika in a small bowl.
- Sprinkle the salmon filets with salt and pepper, then brush on the oil and paprika mixture. Refrigerate until ready to cook.
- Remove the stems from the kale leaves by ripping the leafy parts off. Rip into bite sized pieces.
- Wash the ripped kale in a colander and pat dry with a paper towel. It does not have to be completely dry, just remove some of the extra water.
- Put the washed kale, 2 tbsp olive oil, 1 tsp lime juice, 1 tsp red wine vinegar, and a sprinkle of salt into a medium bowl and massage until it reduces in size by ¼ - ⅓, approximately 2-4 minutes. Cover and set aside
- Heat a skillet with ½ tbsp canola oil over medium high heat. When hot, fry the salmon for 2-3 minutes per side, until cooked through.
- Divide the kale between two plates, then add the salmon, one hard boiled egg, and any other vegetables you’d like to add. I added tomato and cucumber.