Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Salmon and Kale Salad with White Bean Dressing
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 35 min
- 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
This warm salad is light, yet satisfying, and very versatile. You can substitute any firm fish fillet you like for the salmon and vary the greens and beans as well, using a hearty green like escarole or substituting chickpeas for the beans.
- Level: Easy
- Total: 35 min
- Active: 35 min
- 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
Ingredients
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.
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