Kale and Peach Caesar Salad with Roasted Salmon Nuggets and Cilantro Caesar Dressing

Name: Kale and Peach Caesar Salad with Roasted Salmon Nuggets and Cilantro Caesar Dressing
Ingredients: 1 tablespoon honey; ¾ cup extra-virgin olive oil; 2 garlic cloves; 1 teaspoon Dijon mustard; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 1 bunch cilantro, rinsed and patted dry; ½ cup finely grated Parmesan; 2 bunches curly kale, tough stems removed, leaves roughly chopped; 4 large ripe peaches, cut into ½-inch wedges; ½ medium red onion, sliced thin; 2 teaspoons Creole seasoning; Two, 6-ounce salmon fillets, cut into 2-inch pieces; ¼ cup fresh lime juice; Grape seed oil cooking spray; 8 anchovy fillets packed in oil, drained; 8 anchovy fillets packed in oil, drained

Preparation info

Difficulty
Medium

Appears in

Eating Well to Win

By Richard Ingraham

Published 2017

About

Ingredients

For Kale and Peach Salad

2 bunches curly kale, tough stems removed, leaves roughly chopped
½ medium red onion, sliced thin
4</

Dinner
Pescatarian
Gluten-free

Method

Salmon

Season salmon with Creole seasoning.
Coat a medium nonstick sauté pan with cooking spray over medium-high heat.
Cook salmon until it’s golden brown and opaque.
Remove from heat, and reserve until ready for use.