Grilled Kale and Salmon Salad with Charred Lemon Vinaigrette
This Grilled Kale and Salmon Salad is easy, delicious and drizzled with a flavourful Charred Lemon Vinaigrette.
Ingredients
For the Grilled Kale and Salmon Salad
- .5 cup.5 cup.5 cup Pecans, raw, unsalted
- 1 tsp1 tsp1 tsp Onion Powder
- 1 tsp1 tsp1 tsp Garlic Powder
- 1 tsp1 tsp1 tsp Smoked Paprika
- .5 tsp.5 tsp.5 tsp dried Thyme
- 1 tsp1 tsp1 tsp Kosher Salt, divided
- .25 tsp.25 tsp.25 tsp Black Pepper, freshly-cracked
- 4 Tbsp4 Tbsp4 Tbsp Avocado Oil, divided
- 1.5 lb1.5 lb1.5 lb Wild Caught Salmon Filet, sliced into 4” pieces
- 1 bunch1 bunch1 bunch Kale, large
- 111 Lemon, sliced in half
- 14 oz14 oz14 oz Hearts of Palm, diced (1 can)
- 111 Shallot, finely chopped
- 1 pint1 pint1 pint Cherry Tomato
- .25.25.25 Dried Barberries
For the Charred Lemon Vinaigrette
- .25 cup.25 cup.25 cup Extra Virgin Olive Oil
- 111 Lemon, grilled then juiced (about 2 Tbsp)
- 1 tsp1 tsp1 tsp Whole Grain Mustard
- 1 Tbsp1 Tbsp1 Tbsp Honey, optional
- 1 clove1 clove1 clove Garlic, finely grated
- Salt and Pepper, to taste
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
For the Grilled Kale and Salmon Salad:
- Preheat your Traeger Grill or conventional grill to 500F.
- Add the pecans to a dry, cold skillet and place over medium-low heat. Toast the pecans, stirring often, until warmed through and lightly golden. Transfer the pecans to a cutting board, let them cool and then roughly chop them with a knife. Transfer to a bowl and set aside until ready to use.
- In a small bowl, combine the onion powder, garlic powder, smoked paprika, thyme, ½ teaspoon salt and ¼ teaspoon pepper. Place the salmon on a tray or board, drizzle with 2 tablespoons avocado oil and massage to coat. Evenly season both sides with the spice rub. Set aside.
- Trim and discard the bottom tips of the kale stalks. Drizzle the leaves with 2 tablespoons avocado oil, season with ½ teaspoon salt and toss to coat.
- Transfer the lemon halves, kale and fish to the grill, skin-side down first, and cook until grill marks form, 5 to 6 minutes. Using a fish spatula, carefully flip the fish and cook the flesh side until the thickest part of the fish is flakey and opaque, 5 to 6 more minutes. Grill the kale, flipping once or twice, until lightly charred, around 8 minutes total. Grill the lemon halves until the flesh is charred, around 10 minutes total. Transfer everything to a board or tray.
- While still warm, roughly chop the kale and add it to a large salad bowl along with the hearts of palm, shallot, tomatoes, barberries, and chopped pecans. Drizzle with the Charred Lemon Vinaigrette (see below) and toss everything to coat. Transfer the salad onto individual serving plates, top with a filet of salmon and serve warm or at room temperature.
For the Charred Lemon Vinaigrette:
- In a mason jar, combine the olive oil, juice of 1 grilled lemon (see step 5 above), mustard, honey (if using), and garlic. Season with salt and pepper to taste, top with a lid and shake vigorously to combine. Taste for seasoning and adjust with salt and pepper as desired. Can be refrigerated for up to 5 days.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Paleo Pescetarian Salads Seafood Shellfish FreeThis is our estimate based on online research. | |
Calories: | 652 |
Fat: | 49 g |
Carbohydrates: | 18 g |
Protein: | 37 g |
Cholesterol: | 81 g |
Sodium: | 377 mg |
Fiber: | 3 g |
Sugars: | 7 g |
Calculated per serving. |
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