Weekly Winner: Salvation found in a Fabulously Fortifying and Stunning Salmon Salad

SalmonKaleSaladSalmon is my go-to salvation dish.  When I need to reset and rebalance, I inevitably turn to my favorite fish.  It is so versatile and incredibly easy to cook.  Since the temperatures are (finally) starting to rise here in Chicago and its beginning to feel like summer, an entrée salad is definitely the way to go.  I got this winner of a dish from Cooking Light Magazine.

Roasted Pistachio-Crusted Salmon and Kale Salad hits all the right notes.  It’s healthy and hearty all at the same time.  The nuts on the salmon add fabulous crunch and even more omega-3 fatty acids, the baby kale and red onion provide  crisp freshness, and the beets ground the dish in wonderful earthiness.  This salad will set you right with only about a half-hour’s worth of work. I streamlined this a bit further by getting pre-cooked beets.  Ain’t nobody got time to roast and peel beets for a mid-week dinner!

Roasted Pistachio-Crusted Salmon and Kale Salad

Serves 4

Ingredients:

  • 2 medium-size pre-cooked beets
  • 1/4 cup finely chopped unsalted pistachios, toasted
  • 2 teaspoons grainy Dijon mustard
  • 1 teaspoon lemon zest
  • 1 (1 1/2-lb.) skin-on salmon fillet (about 1 1/2 inches thick)
  • 7/8 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 3 cups baby kale and spinach mix
  • 1/2 cup thinly sliced red onion

Procedure:

  1. Preheat oven to 425F. Stir together pistachios, mustard, and lemon zest in a small bowl.  Place salmon on a baking sheet lined with aluminum foil, and sprinkle with 1/2 tsp salt and 1/2 tsp pepper.  Spoon pistachio mixture on top of salmon; pat into an even layer.
  2. Bake at 425 until a thermometer inserted into thickest portion registers 130F, 15-16 minutes.
  3. Whisk together oil, lemon juice, remaining 1/2 tsp salt and remaining 1/4 tsp pepper in a large bowl; reserve 3 tbsp. of the dressing.  Add beets, kale-spinach mix, and onion to bowl with dressing, and toss to coat. Place salmon fillet on salad.  Drizzle with reserved dressing.
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