Pan Seared Salmon with Mediterranean Kale Salad

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