Go Back

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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course: Salad
Cuisine: Mediterranean
Ingredients Equipment Method Notes

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

Equipment

  • 1 skillet

Method
 

Prepare the Dressing
  1. 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.
  2. Massage the Kale
  3. 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.
  4. Sauté the Salmon
  5. Heat 1 tbsp olive oil in a pan over medium-high heat.
  6. Pat the salmon fillet dry with paper towels and season with salt and pepper.
  7. Place the salmon skin-side down in the pan and cook for about 3-4 minutes until the skin is crispy.
  8. 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
  1. In a large bowl, mix the kale,onions, add broccoli, julienned green apple, shredded carrots, sliced almonds, and shaved Pecorino
  2. Drizzle the remaining dressing and toss everything together.
Serve
  1. 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.