Kale Salad with Sesame Salmon and Broccoli

Get setIngredients

• Olive oil (for seasoning salmon and broccoli)
• Juice of 1/2 lemon (for seasoning salmon )
• Salt (to taste, for seasoning salmon and broccoli)
• Fresh cracked black pepper (to taste, for seasoning salmon and broccoli)
• 2 fillets salmon (skin on or off)
• 1/4 cup sesame seeds (for salmon, can also use everything seasoning )
• 2 1/2 cups broccoli florets
• 4 cups raw kale (washed and torn into bite sized pieces)
• 2 tbsp flax seeds (or seed/nut of your choice)
• 2 tbsp pistachios (coarsely chopped (or another seed/nut of your choice))
• 1 shallot (minced (can sub for another onion))
• 2 tbsp feta cheese (or another crumbly, salty cheese)
• Fresh dill (for topping (optional))
• Sesame seeds (for topping (optional))
• 1 tbsp tahini
• 3 tbsp olive oil
• Juice of 1 lemon
• Lemon zest (optional)
• 1/2 tsp salt (or to taste)
• Fresh cracked black pepper (to taste)

Recipe yield: 2. Shown for cooking scale, not as a health score.

Make itInstructions

1. Set your broiler to high. If you don't have a broiler, preheat the oven to 375 degrees.

2. Fill a large pot 3/4 the way with water and generously salt the water. (It should taste like the ocean!) Bring the water to a boil.

3. As the water comes to a boil, thoroughly dry the salmon fillets off with a paper towel.

4. Brush each salmon fillet with a thin layer of olive oil, until the fillet is fully coated. Squeeze some lemon juice over each salmon fillet (as much or as little as you want.)

5. Once the salmon is fully coated in olive oil and lemon, season each fillet with a pinch of salt, a pinch of pepper, and enough sesame seeds to fully coat the top of the fish. Use any extra seeds to coat the sides of the salmon.

6. Set the salmon aside. Once the water in the pot is boiling, it's time to blanch your broccoli.

7. Put all of the broccoli florets into the pot of boiling water and let them boil for 1-1.5 minutes. Remove the broccoli from the water with a colander or slotted spoon, letting excess water drain from the broccoli. Then place the relatively dried off broccoli onto a sheet pan.

8. Drizzle olive oil onto the broccoli florets and toss them until fully coated. Sprinkle with salt and pepper and spread the florets onto 2/3 of the sheet pan, leaving some space for the salmon fillets.

9. Place the salmon fillets on the other side of the sheet pan, Put the sheet pan on the 3rd highest rack in your oven, and let it broil for 8-10 minutes.

10. In a salad bowl, combine the kale, nuts and seeds, feta, and minced shallots. Toss the ingredients together and set aside.

11. In a mason jar, combine olive oil, lemon juice (and zest, if using,) tahini, salt and pepper. Place the lid onto the jar and shake to combine emulsify. If you don't have a jar, whisk all of the liquids together until they come together and form a creamy tahini dressing.

12. Pour about 3 tsp of dressing onto the kale salad and toss until the greens are fully coated. Feel free to add more, until your heart's content.

13. When the salmon and broccoli are done cooking (the salmon will be crisp on the outside and have an internal temp of at least 145 degrees F) remove them from the oven and set aside.

14. Plate the salad on two separate plates or bowls.

15. Place a salmon fillet on top of each salad, and place the cooked broccoli florets next to the salmon. Drizzle a little more lemon tahini dressing on top of the broccoli.

16. Top the salmon with fresh dill, if using. Finally, sprinkle some extra sesame seeds on top of the broccoli and serve immediately. If waiting to serve the salad, wait to plate the salmon and broccoli. Cover the salad and the salmon and broccoli separately, and store in the fridge. Do not dress the salad until 15 minutes before serving.

Adapted from diningwithskyler.com