Kale Salmon Caesar Salad
a Savored Grace original
Ingredients
- 20 oz. salmon, skin removed
- 2 bunches Tuscan kale (about 12-15 leaves) or 1 large bunch curly kale
- 1 lemon
- ¼–½ cup Caesar dressing (Brianna's or Marzetti's)
- 1 clove garlic or ¼ tsp. garlic powder (optional)
- dash of crushed red pepper (optional)
- large handful Texas Toast Garlic & Butter croutons
- fresh grated or shaved parmesan
Instructions
- Heat oven to 375°.
- Optionally cut the salmon into filets.
- Place salmon on a lined baking sheet and top with salt and black pepper. Roast for 10 minutes per inch of thickness. At the first 10-minute mark, check the salmon. If the thicker pieces are still not cooked through (they cannot flake with a fork), then consider removing any shorter filets or flaking off any very thin pieces and setting them aside before returning the thicker chunks of salmon to the oven to finish roasting.
- Meanwhile, remove the stems from the kale. Wash, and thinly slice into ribbons.
- Squeeze the juice of half a lemon over the kale, followed by enough dressing to thinly coat the whole salad.
- Using clean fingers, massage the dressing and lemon into the kale. Taste the dressing and add more lemon or a clove of garlic if needed to achieve a sharp, rich flavor.
- Just before serving, toss the kale with croutons and fresh parmesan. Divide onto plates.
- Top with salmon (either filets or flaked into pieces). Optionally dress the salmon with extra lemon juice or an extra drizzle of dressing.
