Salmon and Kale Salad with White Bean Dressing
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 670
- Total Fat
- 36 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 95 milligrams
- Sodium
- 950 milligrams
- Carbohydrates
- 36 grams
- Dietary Fiber
- 13 grams
- Sugar
- 11 grams
- Protein
- 49 grams
- Total: 35 min
- Active: 35 min
Ingredients
1 bunch kale, leaves roughly chopped (about 8 cups)
5 tablespoons extra-virgin olive oil, plus more as needed
5 tablespoons red wine vinegar
Kosher salt
2 tablespoons packed light brown sugar
1 teaspoon paprika
Freshly ground pepper
4 6-ounce skinless salmon fillets
4 slices bacon, chopped
1 red onion, sliced
1 15.5-ounce can cannellini beans, drained and rinsed
2 teaspoons Dijon mustard
1/3 cup toasted slivered almonds
Directions
- Preheat the oven to 400˚ F. Put the kale in a large bowl. Drizzle with 1 tablespoon each olive oil and vinegar and season with salt. Massage with your hands about 1 minute. Set aside.
- Combine the brown sugar, paprika, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Spread the mixture all over the salmon.
- Heat a large ovenproof nonstick skillet over medium-high heat, then add 1 tablespoon olive oil. Add the salmon and cook until golden brown and caramelized on the bottom, 1 to 2 minutes. Flip and cook 1 to 2 more minutes on the other side. Transfer the skillet to the oven and roast until just cooked through, about 5 minutes.
- Heat another large skillet over medium heat. Add 1 tablespoon olive oil and the bacon; cook until crisp, 3 to 4 minutes. Remove to a paper towel–lined plate. Pour off all but 2 tablespoons of the fat from the skillet and add the remaining 2 tablespoons olive oil. Add the red onion and cook until wilted, about 3 minutes. Add the remaining 1/4 cup vinegar; bring to a simmer. Add the beans, mustard and 1/2 teaspoon salt. Heat through, 1 to 2 minutes.
- Pour the bean mixture over the kale and add the bacon and almonds. Toss well. Serve the salmon on the salad.