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  1. Food and Cooking
  2. Recipes
  3. Kale Salad with Salmon

Kale Salad with Salmon

The sweet, sticky glaze on this salmon is everything.

By Ree DrummondPublished: May 28, 2020
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kale salad with salmon
Ralph Smith
Yields:
6 serving(s)
Prep Time:
40 mins
Total Time:
40 mins

Make a tasty vinaigrette quickly by tossing the ingredients in a jar and giving it a good shake.

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Ingredients

  • 6

    6-ounce skin-on salmon fillets

  • 3 tsp.

    kosher salt

  • Black pepper, to taste

  • 3 Tbsp.

    salted butter

  • 1

    red onion, halved and sliced

  • 8 oz.

    white mushrooms, sliced

  • 1/2 cup

    dry white wine 

  • 3/4 cup

    balsamic vinegar 

  • 3/4 cup

    olive oil

  • 1/2 tsp.

    dried thyme

  • 1

    bunch kale (about 1 1/2 pounds), stems removed, leaves thinly sliced

  • 1 cup

    salted roasted almonds, chopped

  • 4 oz.

    goat cheese, crumbled

Directions

    1. Step 1Preheat the oven to 425˚. Line a baking sheet with foil and place the salmon skin-side down on top. Season with 1½ teaspoons salt and a few grinds of pepper. Roast until the salmon is just opaque and flakes easily with a fork, 12 to 15 minutes.
    2. Step 2Meanwhile, melt the butter in a large skillet over medium-low heat. Add the red onion and cook, stirring occasionally, until soft, 7 to 9 minutes. Stir in the mushrooms to coat, then add the wine, 1 teaspoon salt and a few grinds of pepper. Increase the heat to medium high and cook until the wine has evaporated and the mushrooms are soft, 3 to 5 minutes. Transfer to a plate.
    3. Step 3Add ½ cup vinegar to the skillet and bring to a boil over medium-high heat. Cook until the vinegar is reduced by about half and is thick enough to coat the back of a spoon, 5 to 7 minutes.
    4. Step 4For the dressing: Combine the olive oil, remaining ¼ cup vinegar, thyme, remaining ½ teaspoon salt and a few grinds of pepper in a jar. Seal and shake until mixed.
    5. Step 5Toss the kale with the dressing in a large bowl. Add the red onion and mushrooms and toss again. Add the almonds and goat cheese and toss. Divide the salad among plates. Top each with a piece of salmon and brush with the balsamic glaze.
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