California Walnut And Kale Salad With Grilled Salmon. Hello friends, fancy making this tasty Salad With Grilled Salmon recipe up?
Indulge your taste buds with a vibrant burst of flavours in every bite of the California Walnut and Kale Salad with Grilled Salmon.
This wholesome and nutrient-packed salad is a celebration of fresh, local ingredients that come together to create a culinary masterpiece.
How To Make California Walnut And Kale Salad With Grilled Salmon:
Crisp, nutrient-dense kale leaves serve as the salad’s base, providing a robust texture and a powerhouse of vitamins. The star of the dish is the succulent grilled salmon, perfectly cooked to flaky perfection and infused with smoky notes that complement the salad’s earthy undertones.
Nestled among the greens are generous handfuls of California walnuts, adding a delightful crunch and a rich, nutty essence that elevates the dish to new heights.
The ensemble is harmonised with a zesty vinaigrette, marrying the flavours and tying the ingredients into a delectable symphony.
This salad not only satisfies your palate but also nourishes your body, making it a wholesome and satisfying choice for those seeking a delightful and health-conscious dining experience.
Serving: 4 people
Ingredients:
- 150g kale, stalks removed and roughly chopped
- 3 lemons
- 1 tsp salt
- 2 anchovies
- 2 tbsp walnut oil
- 4 tsp soy sauce
- 4 tsp maple syrup
- 1 tsp smoked paprika
- 4 salmon fillets
- 120g California walnuts, toasted and roughly chopped
- 150g cherry tomatoes, halved
- 40g Parmigiano Reggiano, grated
California Walnut and Kale Salad with Grilled Salmon:
Preparation:
- Place the kale into a large mixing bowl and squeeze over the juice of one lemon, sprinkle with the salt and toss together to coat the leaves, then leave to one side.
- Next, muddle the anchovies in a pestle and mortar with the walnut oil, then set aside.
- Whisk together the soy sauce, maple syrup and smoked paprika. Place the salmon fillets skin side up on a baking tray lined with foil and brush with the soy mixture.
- Cut the remaining lemons in half and place next to the salmon fillets. Grill skin side up for 3-4 minutes, then flip the fillets and grill for a further 3-4 minutes, or until tinged golden brown.
- While the salmon is grilling, toss the California walnuts, tomatoes and Parmigiano Reggiano together and add to the dressed kale, then stir the walnut oil and anchovy dressing through the salad.
- Divide the kale salad between four plates and top with the salmon and griddled lemon to serve.
So what do you think about this California Walnut And Kale Salad With Grilled Salmon recipe? Do you also fancy trying it?
Recipe and image courtesy of California Walnuts.
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California Walnut And Kale Salad With Grilled Salmon:
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