Seared Salmon with Kale and Quinoa Salad

Seared salmon filet over kale quinoa salad tossed with lemon dill vinaigrette garnished with pickled red onions.

By: Marc Murphy, Celebrity Chef

Prep Time: 8 hours 25 min
Cook Time: 25 min

RECIPE
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Servings:

Yield: 6 servings

Ingredients:

9 cups kale and quinoa salad
1/2 cup pickled red onions
2 tablespoons lemon juice
6 (4 ounce each) salmon filets
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground black pepper
2 tablespoons extra virgin olive oil

Kale and Quinoa Salad
3 tablespoons lemon juice
6 cups quinoa cooked according to package directions
1 1/4 teaspoons Dijon mustard
1 1/2 tablespoons whole clove garlic, peeled, minced
1/3 cup dill weed, chopped
1 1/4 teaspoons kosher salt
1 1/4 teaspoons ground black pepper
1/4 cup olive oil
3 cups fresh kale, shredded

Pickled Red Onions
1/4 cup apple cider vinegar
3 tablespoons water
1 1/2 tablespoons sugar
1 cup red onion, julienne

Allergens:

Fish, Mustard

Nutritional Information

Directions:

Kale and Quinoa Salad: Trim stems from kale and wash. In a large bowl, combine lemon juice, mustard, garlic, dill, salt and pepper. Mix well. Slowly whisk in oil until well blended and emulsified. In a separate bowl add kale and dressing. Toss to evenly coat.
Pickled Red Onions: Place vinegar, water and sugar in a saucepan. Bring to a boil to make marinade. Place onions in a mixing bowl. Pour hot marinade over onions, ensuring that onions are submerged. Cover and refrigerate over night. Drain and discard excess marinade.
For Service: Coat salmon with lemon juice and olive oil, season with salt and pepper. Preheat grill to medium high. Spray each side of filets with vegetable spray. Place salmon, flesh side down on the grill. Cook undisturbed for 2 minutes, turn and cook for another 2 minutes. Place 2 cups kale and quinoa salad on plate, place 1 fillet on top of salad mixture, place 1 tablespoon red onions on top of salmon.