Easy Kale And Salmon Salad Recipes

PAN-SEARED SALMON WITH KALE AND APPLE SALAD

Pan-Seared Salmon with Kale and Apple Salad image

The star of this dish is the kale salad. It's crunchy, tangy and sweet!

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Four 5-ounce center-cut salmon fillets (about 1-inch thick)
3 tablespoons fresh lemon juice
3 tablespoons olive oil
Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups)
1/4 cup dates
1 Honeycrisp apple
1/4 cup finely grated pecorino
3 tablespoons toasted slivered almonds
Freshly ground black pepper
4 whole wheat dinner rolls

Steps:

Bring the salmon to room temperature 10 minutes before cooking.
Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.
Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
Divide the salmon, salad and rolls evenly among four plates.

EASY KALE AND SALMON SALAD

Easy Kale and Salmon Salad image

A great choice for lunch or dinner, this easy kale and salmon salad is topped with buttery toasted panko and Pecorino Romano cheese.

Provided by AmandaLeann

Categories Kale Salad

Time 25m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons butter
½ cup panko bread crumbs
2 cloves garlic, chopped
⅓ cup Cheese, pecorino romano
4 tablespoons olive oil
1 medium lemon, juiced
¼ teaspoon red pepper flakes
salt and ground black pepper to taste
8 cups chopped kale
4 (4 ounce) salmon fillets
1 tablespoon Cheese, pecorino romano
1 medium avocado, sliced
¼ teaspoon everything bagel seasoning, or to taste

Steps:

Melt butter in a large skillet over medium heat. Add bread crumbs; cook and stir until golden brown, about 2 minutes. Transfer bread crumbs to a small bowl. Reserve skillet.
Mash garlic cloves in a small bowl into a paste. Whisk in 1/3 cup Pecorino Romano cheese, olive oil, lemon juice, and pepper flakes. Season dressing with salt and pepper.
Combine kale and dressing in another bowl; toss to coat. Let sit for 5 minutes.
Season salmon with salt and pepper. Place in the skillet over high heat; cook for 2 to 3 minutes on each side. Remove from the heat and break into pieces.
Top kale with salmon, toasted bread crumbs, and 1 tablespoon Pecorino Romano. Drizzle remaining 1 tablespoon olive oil over top and add avocado slices and everything bagel seasoning.

Nutrition Facts : Calories 529.6 calories, Carbohydrate 30.8 g, Cholesterol 76.2 mg, Fat 35.1 g, Fiber 7.3 g, Protein 31.8 g, SaturatedFat 9.8 g, Sodium 382 mg, Sugar 0.5 g

SALMON AND KALE ORZO SALAD

Salmon and Kale Orzo Salad image

This recipe is a twist on a salad from Giada de Laurentiis.

Provided by thedailygourmet

Time 55m

Yield 6

Number Of Ingredients 11

Ingredients

1 pound uncooked orzo pasta
3 tablespoons extra-virgin olive oil
2 cups kale leaves, stems removed
¼ cup extra-virgin olive oil
½ cup dried cherries
¼ cup toasted pine nuts
3 tablespoons lemon juice
1 ½ teaspoons salt
1 teaspoon ground black pepper
4 ounces smoked salmon, flaked
3 ounces ricotta salata

Steps:

Bring a large pot of salted water to a boil over high heat. Add orzo and cook until tender, 8 to 10 minutes. Drain and transfer onto a large baking sheet. Drizzle orzo with 3 tablespoons olive oil, toss, spread out, and set aside to cool, about 30 minutes.
Once the orzo is cool, transfer to a large serving bowl. Set aside.
Bring a large pot of salted water to a boil over high heat. Blanch kale in the boiling water for about 30 seconds. Drain off water from kale and submerge in a bowl of ice water. Drain and blot dry.
Add kale to orzo along with 1/4 cup olive oil, dried cherries, pine nuts, lemon juice, salt, and pepper. Toss gently to combine. Top with flaked salmon. Shave ricotta salata cheese on top and serve immediately.

Nutrition Facts : Calories 559.1 calories, Carbohydrate 68.2 g, Cholesterol 17 mg, Fat 23.9 g, Fiber 4 g, Protein 18.2 g, SaturatedFat 5.3 g, Sodium 897.4 mg, Sugar 9.7 g

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