Ingredients
- 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
Directions
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Step 1
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 this recipe- 6 cups kale
- 4 cups shaved brussels sprouts
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Step 2
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.
In this recipe- 2 tsp minced garlic
- 1 ½ tbsp dijon mustard
- 2 tbsp honey
- 2 lemons
- ⅓ cup olive oil
-
Step 3
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.
In this recipe- ⅓ cup olive oil
- 1 ½ lbs salmon (6 oz, 6 oz, 6 oz, 6 oz portions)
-
Step 4
Serve salmon on top of salad, sprinkled with shavings of parmigiano-reggiano.
In this recipe- 1 ½ lbs salmon (6 oz, 6 oz, 6 oz, 6 oz portions)
- ¼ cup parmigiano-reggiano
When using kale raw, strip the stems from the leaves (the stems are tasty in stir-fry or soups!). Massaging the kale leaves about 5 minutes before you plan to eat results in more tender leaves, and rubbing the dressing into the kale for 2 minutes (like you're giving it a back rub) helps the acid break down the tougher fibers.