Ingredients
- Four 5-ounce center-cut salmon fillets (about 1-inch thick)
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons essential 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 pepper
- 4 wheat grains dinner rolls
Directions
Bring the salmon to 70 degrees ten minutes before cooking.
Meanwhile, whisk together the fresh lemon juice, two tablespoons from the essential olive oil and 1/4 teaspoon salt inside a large bowl. Add some kale, toss to coat and let stand ten minutes.
As the kale stands, cut the dates into thin slivers and also the apple into matchsticks. Add some dates, apples. cheese and almonds towards the kale. Season with pepper, toss well and hang aside.
Sprinkle the salmon throughout with 1/2 teaspoon salt and a few pepper. Heat the rest of the 1 tablespoon oil inside a large nonstick skillet over medium-low heat. Enhance the heat to medium-high. Put the salmon, skin-side in the pan. Prepare until golden brown somewhere, about 4 minutes. Turn the fish over and done with a spatula. and prepare until it feels firm to touch, about 3 minutes more.
Divide the salmon, salad and rolls evenly among four plates.
Per serving (1 fish fillet. a couple of glasses of salad and 1 dinner roll): Calories 620 Fat 36 g (Saturated 8 g) Cholesterol 85 mg Sodium 730 mg Carb 40 g Protein 39 g Fiber 7 g Sugars 14 g
From Food Network Kitchens