Salmon with kale pesto and cabbage "noodles"
- 2 ½ tbsp honey
- ¼ cup balsamic vinegar
- ½ tsp red pepper flakes
- ¼ cup olive oil
- 1 ½ lbs salmon (6 oz, 6 oz, 6 oz, 6 oz portions)
- 5 cups shredded cabbage
- 2 cups kale
- ¾ cup cashews
- 1 ½ tbsp minced garlic
- 1 ¼ cups fresh basil
Bring a salted pot of water to boil. Mix honey, balsamic, and red pepper flakes in a small bowl.
Heat half the olive oil in a skillet over medium heat. Season salmon with salt and pepper, then add to skillet and cook 2 minutes on each side. Pour dressing over salmon and cook until fish is opaque and flakes easily with a fork, 5 to 6 minutes more.
Meanwhile, add shredded cabbage to water and boil 3 to 5 minutes, or until just tender. Drain.
Remove tough ribs from kale. Combine cashews, garlic, basil, and kale in a food processor and pulse until coarsely chopped. Add remaining olive oil in a steady stream and process until smooth. Season generously with salt and pepper.
Toss shredded cabbage noodles with some of the pesto to taste, until well coated (freeze leftover pesto for future uses if needed). Enjoy alongside salmon.