Pan-Seared Salmon With Kale And Apple Salad
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
57
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 tbsps
Lemon Juice (fresh)3 tbsps
Olive Oil1 cup
Date1 cup
Grated Pecorino (finely)3 tbsps
Slivered Almonds (toasted)Directions:
1
Bring the salmon to room temperature 10 minutes before cooking
2
Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl
3
Add the kale, toss to coat and let stand 10 minutes
4
While the kale stands, cut the dates into thin slivers and the apple into matchsticks
5
Add the dates, apples, cheese and almonds to the kale
6
Season with pepper, toss well and set aside
7
Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper
8
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat
9
Raise the heat to medium-high
10
Place the salmon, skin-side up in the pan
11
Cook until golden brown on one side, about 4 minutes
12
Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more
13
Divide the salmon, salad and rolls evenly among four plates