Crispy Salmon Kale Salad with Green Apple & Pecorino
A fresh and vibrant salad featuring crispy-skinned salmon, massaged kale, crunchy broccoli, tart green apples, nutty Pecorino, and sliced almonds, all tossed in a zesty dressing.
Equipment
- 1 skillet
Ingredients
Salad
- 1 large salmon or trout fillet skin-on
- 4 cups kale chopped
- 1 cup broccoli florets chopped
- ½ green apple julienned
- ¼ cup shredded carrots
- 1/4 minced red onion
- ¼ cup sliced almonds
- ¼ cup shaved Pecorino cheese
- Salt & black pepper to taste
- 1 tbsp olive oil for cooking the salmon
Dressing
- 1/4 cup olive oil
- 1 tsp mayonaisse optional
- 1 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 clove garlic minced
- Salt & black pepper to taste
Instructions
Prepare the Dressing
- In a small bowl, whisk together olive oil, mayonnaise, lemon juice, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper. Set aside.
- Massage the Kale
- Place chopped kale in a large bowl. Pour half of the dressing over the kale and massage it for 1-2 minutes until it softens.
- Sauté the Salmon
- Heat 1 tbsp olive oil in a pan over medium-high heat.
- Pat the salmon fillet dry with paper towels and season with salt and pepper.
- Place the salmon skin-side down in the pan and cook for about 3-4 minutes until the skin is crispy.
- Flip and cook for another 2-3 minutes, or until the salmon is cooked through. Remove from heat and let it rest for a minute.
Assemble the Salad
- In a large bowl, mix the kale,onions, add broccoli, julienned green apple, shredded carrots, sliced almonds, and shaved Pecorino
- Drizzle the remaining dressing and toss everything together.
Serve
- Plate the salad and place the crispy salmon fillet on top. Serve immediately.
Notes
For extra crunch, toast the almonds in a dry pan for 1-2 minutes.
Green apples add a refreshing tartness that balances the richness of the salmon. Alternatively, you can use kohlrabi
Pecorino offers a sharper, more complex flavour than Parmesan—adjust the amount to your taste.
Green apples add a refreshing tartness that balances the richness of the salmon. Alternatively, you can use kohlrabi
Pecorino offers a sharper, more complex flavour than Parmesan—adjust the amount to your taste.