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Serrano Mint Kale Salad with Salmon

Serrano Mint Kale Salad with Salmon garnished with serrano peppers and parmesan in a serving bowl
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  15 min

Ingredients

  • 1 (1-pound) salmon fillet
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper, plus more for serving
  • 2 anchovy filets
  • 2 egg yolks
  • 1 tablespoon lemon zest
  • ⅓ cup fresh lemon juice (from 2 lemons)
  • 2 small clove garlic, smashed
  • 1 tablespoon Dijon mustard
  • 2 serrano peppers, seeded and thinly sliced
  • 1 cup freshly grated Parmesan, plus more for serving
  • 1 cup fresh mint leaves, sliced into ribbons
  • ½ cup vegetable oil
  • 8 cups kale, large stems discarded and leaves thinly sliced into ribbons

Method

  1. Turn the oven on to broil with a rack in the top position. Line a rimmed sheet pan with parchment paper.

  2. Place the salmon on the prepared sheet. Drizzle with olive oil and season with 1½ teaspoons of the salt and ½ teaspoon of the pepper. Broil for 10 minutes, or until the edges are crispy and the fish flakes easily with a fork. Flake salmon into bite-size pieces.

  3. Meanwhile, in the base of a blender, combine the anchovies, egg yolks, lemon zest, lemon juice, garlic, mustard, half the serrano peppers, ¾ cup parmesan, ½ cup of the mint leaves, the remaining ½ teaspoon of salt and the remaining ½ teaspoon of pepper. Blend on high until smooth. Slowly pour in the oil and continue blending until emulsified, about 30 seconds more.

  4. To a large bowl, add the kale and 2 tablespoons of the dressing. Using your hands, massage the kale until tender and glossy. Add the remaining dressing, remaining ½ cup of the mint leaves, remaining serrano pepper, and remaining ¼ cup parmesan cheese; toss to combine. Top with the flaked salmon and serve with as much pepper as you like.