thepioneerwoman
Kale Salad with Salmon
The best way to serve salmon is with a sweet, sticky glaze—and a big ol' salad.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●skillet
- ●bowl
📝 Preparation Steps
1
Preheat 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
Meanwhile, 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.
red onion, halved and sliced1
3
Add 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
For 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
Toss 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.
red onion, halved and sliced1
Nutrition Facts
calories
935 Calories
fat Content
74 g
fiber Content
8 g
sugar Content
9 g
sodium Content
1096 mg
protein Content
48 g
trans Fat Content
0 g
cholesterol Content
118 mg
carbohydrate Content
12 g
saturated Fat Content
17 g
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