Seared salmon, brussels sprout and kale salad with dijon dressing
- 6 cups kale
- 4 cups shaved brussels sprouts
- 2 tsp minced garlic
- 1 ½ tbsp dijon mustard
- 2 tbsp honey
- 2 lemons
- ⅓ cup olive oil
- 1 ½ lbs salmon (6 oz, 6 oz, 6 oz, 6 oz portions)
- ¼ cup parmigiano-reggiano
Wash kale and remove large tough ribs from leaves. Cut into thin ribbons. Place in a large bowl with shaved or thinly-sliced brussels sprouts.
In a small bowl, whisk together garlic, mustard, honey, lemon juice and zest, and half the olive oil. Season generously with salt and pepper. Massage dressing into greens (this is important to tenderize the leaves!). Set aside.
Slice salmon in ¼-inch thick slices. Season with salt and pepper. Heat a large skillet with remaining olive oil on high heat. Sear salmon slices about 1 minute per side until browned, but still pink inside.
Serve salmon on top of salad, sprinkled with shavings of parmigiano-reggiano.