Pan-Seared Salmon with Kale and Apple Salad

4.7(56)

The star of this dish is the kale salad. It's crunchy, tangy and sweet!

by Food Network Kitchen·published 2016-11-16

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Main Dish

Servings

4 servings

Total time

—

Calories / serving

620 kcal

Ingredients (11)

serves

Four 5-ounce center-cut salmon fillets (about 1-inch thick)
3 tablespoons fresh lemon juicelemon-juice
3 tablespoons olive oilolive-oil
Kosher saltsalt
1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups)kale
1/4 cup datesdate
1 Honeycrisp appleapple
1/4 cup finely grated pecorinopecorino
3 tablespoons toasted slivered almondsslivered-almonds
Freshly ground black pepperpepper
4 whole wheat dinner rolls

Instructions (5 steps)

01Bring the salmon to room temperature 10 minutes before cooking.
02Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
03While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.

04Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.

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Not rich — missing servings, total time, or calories.