Kale Salad with Salmon

Instructions

1. 1

   Prepare Kale and Hazelnuts

   • In a dry, medium skillet over medium heat, toast the hazelnuts, shaking the pan occasionally, until fragrant and lightly browned, about 3-4 minutes. Transfer to a plate to cool completely, then roughly chop.
   • Place the chopped kale in a large bowl. Drizzle with 1 tbsp of the extra virgin olive oil and a pinch of salt. Using your hands, massage the kale for 2-3 minutes until it softens, shrinks in volume, and turns a darker green.
2. 2

   Make the Vinaigrette

   • In a small bowl or jar, combine 3 tbsp extra virgin olive oil, the juice of the lemon (about 3 tbsp), dijon mustard, minced shallot, and maple syrup.
   • Season with 1/2 tsp salt and 1/4 tsp black pepper. Whisk vigorously or seal the jar and shake until the dressing is well emulsified.
3. 3

   Cook the Salmon

   • Pat the salmon fillets completely dry with paper towels. This is key for crispy skin. Season both sides generously with the remaining 1/2 tsp salt and 1/4 tsp black pepper.
   • Heat the remaining 1 tbsp of olive oil in a large non-stick skillet over medium-high heat. Once the oil shimmers, carefully place the salmon fillets skin-side down.
   • Sear for 4-6 minutes, pressing down gently on the fillets for the first 30 seconds to ensure even contact. The skin should be golden and crispy.
   • Flip the fillets and cook for another 2-4 minutes, or until the salmon is cooked to your liking (an internal temperature of 145°F or 63°C for well-done).
4. 4

   Assemble and Serve

   • To the bowl of massaged kale, add the dried cranberries, toasted hazelnuts, and most of the parmesan cheese. Pour over about three-quarters of the vinaigrette and toss everything together until well coated.
   • Divide the salad among four plates or bowls.
   • Gently place a warm salmon fillet on top of each salad.
   • Garnish with the remaining parmesan cheese and a final drizzle of the vinaigrette. Serve immediately.