WARM SALMON & TUSCAN KALE SALAD
Awesome kale salad served warm with fresh-grilled salmon filets, an easy lemon-dill vinaigrette, and seasoned with FLAVORGOD LEMON & GARLIC Seasoning. Features salmon from @sizzlefishfit.
2 salmon filets
1 package (about 8 ounces) fresh mushrooms
2 handfuls of fresh chopped Tuscan kale (also called Lacinato kale)
1/2 cup sliced cherry tomatoes
1 small shallot, sliced
1 Tbsp olive oil
FLAVORGOD LEMON GARLIC Seasoning, to taste
Salt & pepper, to taste
LEMON DILL VINAIGRETTE INGREDIENTS
1/3 cup of olive oil
3 Tbsp red wine vinegar
1 Tbsp lemon juice
1 Tbsp Dijon mustard
1 clove minced garlic
2 Tbsp fresh dill
Make the dressing first – simply add all the above vinaigrette ingredients to a bowl and whisk until combined. Set aside
Season salmon generously with FLAVORGOD LEMON GARLIC Seasoning, plus a little salt and pepper. Grill 4-5 minutes per side, or just until filets begin to flake. Avoid overcooking. Remove from grill, cover, and set aside.
Meanwhile in a large skillet add the olive oil, heat to medium, and cook mushrooms about 5 minutes, or until they soften slightly.
Next add the kale and shallots to skillet and cook everything together another 5 minutes until tender. During the final minute, toss in the chopped tomatoes and sprinkle everything with a little salt and pepper.
Add hot salad mix to plate, top with the cooked salmon, and drizzle everything with the lemon dill vinaigrette.
flavorgod (Flavorgod Seasonings) shared and selected for #food in Exquisite Category.