Grilled Salmon Kale Salad with Honey Lemon Vinaigrette
Easy Grilled Salmon Kale Salad with Honey Lemon Vinaigrette, flaky grilled Alaskan salmon served over a bed of tender sweet kale greens. The vinaigrette is made with fresh lemon juice, a little Dijon mustard and a bit of sweet honey...the perfect combination for a perfect salad!
Author: Khrista Helfer
4(6 ounce)Alaskan salmon filets
6 cupsshredded kale (stems removed)
½cupshredded Parmesan cheese
2tsp.crushed red pepper
salt and pepper, to taste
Honey Lemon Vinaigrette Recipe
¼cupextra virgin olive oil
¼cup`apple cider vinegar
3Tbsp.fresh squeezed lemon juice
⅛tsp.fresh ground pepper
Zest of 1 lemon
To make the honey lemon vinaigrette, whisk together olive oil, apple cider vinegar, Dijon mustard, lemon juice, lemon zest, honey, salt and pepper in a small bowl; set aside.
To prepare kale, wash, dry and remove stems. Slice kale into thin strips and place into large bowl. Add crushed croutons, Parmesan cheese, pecans, crushed red pepper, season with salt and pepper. Toss with desired amount of vinaigrette and set aside.
Bring the salmon to room temperature 10 minutes before cooking. Season salmon with dash of salt and drizzle with olive oil.
Preheat grill to medium-high.
Lightly oil grill grate. Place salmon on the preheated grill, and cook salmon skinless side down (if applicable) for approximately grill for 3 to 4 minutes on each side or until fish flakes with a fork. Remove from grill and let rest for 5 minutes.
Plate dressed kale salad and top with piece of salmon.