Serrano Mint Kale Salad with Salmon

A Salmon And Kale Salad To Write Home About

There’s a lot of salmon and kale recipes out there, and that’s because the two taste so good together and we feel so darn healthy when we eat them. We love this dynamic duo in salads because kale holds up well once it has been dressed, especially with this spicy umami number. Our kale salad with salmon is really a stand alone dish, but we never say no to a hunk of Garlic Bread and a perfectly crafted Paper Plane on the side.

Ingredients You’ll Need To Make The Serrano Mint Dressing

• Anchovies (or capers if you want to make this vegetarian or just dislike little fish)

• Egg yolks

• Lemon zest and lemon juice

• Garlic

• Dijon mustard

• Serrano peppers

• Parmesan

• Mint leaves

How to Make Kale Salmon Salad

• Broil the salmon. Line a rimmed sheet pan with parchment paper. Broil for 10 minutes, or until the edges are crispy and the fish flakes easily with a fork. Flake salmon into bite-size pieces.

• Make the dressing. Combine all of the dressing ingredients in a blender, and blend on high until smooth. Slowly pour in the oil and continue blending until emulsified, about 30 seconds more.

• Dress the salad. Using your hands, massage the kale until tender and glossy. Top with sliced mint leaves and serrano pepper, and parmesan cheese. Toss everything together.

• Top with the flaked salmon and serve with as much pepper as you like.

How to Store Kale Salad With Salmon + Tips

• Broilers vary from oven to oven, so cook times can be different. Just keep your eye on it so your salmon doesn’t dry out. We start checking on it at about 5 minutes.

• Make this in advance! You can make the dressing ahead of when you’ll be serving–it will be good for 3-4 days. You can chop all of the salad components up, and bake the salmon ahead of time too. It’s pretty much the perfect prep salad.

• If you like it spicy, like us, add more peppers! Not a fan? Take a pepper two out. It’s still delicious!

• Change the protein! Add in our Baked Chicken or Poached Chicken, or top with perfect Six-Minute Eggs!

• Can the dressing be made vegetarian? Totally, just sub the anchovies with a tablespoon of drained capers and you’ll still have that lovely briny flavor!

• Raw kale is a little bit tough, which is actually a good thing in certain circumstances! It means that you can dress your salad way ahead of time, and it’ll actually get better and better (instead of soggy, like many salads).

More Salmon Recipes From The Modern Proper

• Broiled Salmon

• Salmon Bites with Wasabi Aioli

• Salmon Niçoise Salad

• Baked Salmon

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