Seared Salmon and Kale Salad with Tomatoes, Cucumbers, and Shallots

Ingredients

Ingredients

• 4 6-oz salmon fillets
• 1 bunch kale
• 2 cups halved cherry tomatoes
• 1 medium cucumber
• 2 small shallots
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• to taste salt
• to taste black pepper

Instructions

1. Preheat a skillet over medium-high heat with 1 tablespoon olive oil.
2. Season the salmon fillets with salt and pepper on both sides, then sear in the hot skillet for 4-5 minutes per side until cooked through and flaky; set aside to rest.
3. Meanwhile, remove tough stems from the kale and chop the leaves; place in a large bowl and massage with a pinch of salt for 2 minutes until softened.
4. Dice the tomatoes, slice the cucumber into thin rounds, and thinly slice the shallots; add to the bowl with the kale.
5. In a small bowl, whisk together the lemon juice, remaining olive oil, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
6. Flake the rested salmon into bite-sized pieces and add to the salad bowl.
7. Drizzle the vinaigrette over the salad and gently toss to combine; serve immediately.

Notes

Massage the kale thoroughly to break down its toughness and improve texture. For a no-cook version, use smoked salmon instead of searing fresh fillets.