Kale and Brussels Sprout Caesar with Seared Salmon
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 307
- Total Fat
- 22
- Saturated Fat
- 5
- Carbohydrates
- 4
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 23
- Cholesterol
- 70
- Sodium
- 305
- Total: 25 min
- Active: 25 min
Ingredients
Dressing:
3 oil-packed anchovy fillets, drained
1 large egg yolk
1 lemon, juiced
1 clove garlic, smashed
1/3 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons freshly grated Parmesan cheese
Salad:
1 bunch curly kale
1 tablespoon extra-virgin olive oil
12 ounces Brussels sprouts, finely shredded
1 to 2 tablespoons freshly grated Parmesan cheese
1/4 cup toasted pine nuts
Salmon:
4 skin-on salmon fillets (each about 1 1/2 inches thick and 5 ounces)
1 teaspoon kosher salt
1 tablespoon unsalted ghee
Freshly ground black pepper
1 lemon, cut into 4 wedges
Directions
- Make the dressing: In a small food processor, combine the anchovies, egg yolk, lemon juice, garlic, oil, Dijon, salt, black pepper and cayenne. Process until smooth. Pour into a small bowl and stir in the 2 tablespoons Parmesan cheese. Set aside.
- Prep the salad: Remove and discard the tough inner ribs and cut the leaves into small bite-size pieces. Working in batches, if necessary, spin dry in a salad spinner. Transfer to a large bowl. Add the oil and massage into the kale with your hands until it is soft, bright green and glossy.
- Add the Brussels sprouts to the bowl and toss. Add 3/4 of the dressing and toss to coat. Sprinkle in 1 to 2 tablespoons of Parmesan and toss again. Taste and add more dressing, if needed.
- Divide the salad among 4 shallow bowls and sprinkle with the pine nuts and a little
- more Parmesan.
- Make the salmon: Heat a 14-inch nonstick skillet over medium heat. Meanwhile, season the salmon with the salt. Melt the ghee in the skillet then add the salmon, skin-side up. Cook until the bottoms are golden brown, 4 to 5 minutes. Flip and cook for 2 minutes or to your preferred doneness.
- Place 1 salmon fillet on each salad, sprinkle with black pepper and serve with a lemon wedge.