Pan Seared Salmon with Mediterranean Kale Salad

Name: Pan Seared Salmon with Mediterranean Kale Salad
Yield: Yield: 2 servings
Cuisine: American
Ingredients: 1 cup red wine vinegar; 1 clove minced garlic, minced; Salmon; 3 cups kale, shredded; 2 cups cooked garbanzo beans; 1 tablespoon granulated sugar; 3 cups extra-virgin olive oil; ½ cup carrots, shredded; ½ cup feta cheese, crumbled; 1 cup red onion, thinly sliced; 1 cup sundried tomatoes, sliced; Kosher salt and pepper, to taste; 2 tablespoons extra-virgin olive oil; 2, 8-ounce pieces salmon, center cut; Salad Dressing; 1 tablespoon unsalted butter, cold; Mediterranean Kale Salad; 1 squeeze lemon juice; Salt and pepper, to taste

Preparation info

Yield:
2
servings

Difficulty
Easy

Appears in

Toques in Black

By Battman

Published 2019

About

Ingredients

Salad Dressing

1 cup red wine vinegar
1 clove minced garlic, minced
Salt and

Americas
United States
Fish course
Pescatarian
Gluten-free

Method

Salad Dressing

In separate bowl (or blender) prepare dressing by adding all ingredients except the oil and mixing. Slowly drizzle in oil. Check seasoning. Set aside.

Mediterranean Kale Salad

In a medium bowl add kale, beans, onions, sun-dried tomatoes, carrots and feta. Season with salt and pepper.