Thursday, May 24, 2012
seared salmon & warm kale salad with honey dijon dressing
With Dane gone this past weekend, I was making meals for one--which usually consists of pasta, soup, sandwiches, or leftovers. However, we did have one lonely piece of salmon and a little kale in the fridge...so in a moment of (somewhat) healthy clarity I whipped up this little number.
Seared Salmon & Warm Kale Salad
salmon filet (mine was 4oz)
1 1/2 cup chopped kale
1/8 cup shredded cheese
sprinkle of bacon bits
1 tsp lemon juice
1 Tbsp olive oil
salt & black pepper
Honey Dijon Dressing
1 Tbsp dijon mustard
1 Tbsp honey
a little less than 1/4 cup olive oil
pinch of salt, black pepper, & garlic powder
for the salad:
Heat olive oil in a large skillet over medium-low heat. Add the kale and cook until soft (8-10mins). Transfer kale onto plate and sprinkle with lemon juice, salt, & pepper (to taste). Using the same pan over medium heat, cook salmon 3-5 minutes on each side. Top kale with cheese, bacon bits, & salmon (or any other toppings you'd like).
for the dressing:
Mix mustard & honey in a liquid measuring cup. Add olive oil to the mixture until it reaches 1/4 cup. Add pinches of salt, pepper, & garlic powder and beat with a fork until well combined. Drizzle over salmon & salad.
This is a great light meal (but filling, thanks to the salmon & hearty kale) to have for a dinner if you've eaten a big lunch. And I definitely did NOT use my finger to lick up the rest of the dressing from the plate, so why would you even ask?