Pan-Seared Salmon with Kale and Apple Salad
This dish may look fancy, but it's easy enough to be a weeknight main course. The salmon cooks in a skillet in less than 10 minutes while the flavors in the crunchy kale salad meld. Add a whole-wheat roll and dinner is ready.
Dovetailing tip: Reserve 3/4 pound of salmon to slice into small squares and use on day 3 in Salmon Hash.
|4-5 ounces||center-cut salmon fillets (about 1-inch thick)|
|3 tablespoons||fresh lemons juice|
|3 tablespoons||olive oil|
|1 bunch||kale , ribs removed, leaves very thinly sliced (about 6 cups)|
|1/4 cup||finely grated pecorino|
|3 tablespoons||toasted slivered almonds|
|freshly ground black pepper|
|4||whole wheat dinner rolls|
Bring the salmon to room temperature 10 minutes before cooking.
Meanwhile, 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.
While 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.
Sprinkle 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.
Divide the salmon, salad and rolls evenly among four plates.