Kale Salad with Salmon

• servings: 6 servings
• active time: 40 minutes
• total time: 40 minutes

Ingredients

6 6-ounce skin-on salmon fillets

3 tsp. kosher salt

Black pepper, to taste

3 tbsp. salted butter

1 red onion, halved and sliced

8 oz. white mushrooms, sliced

1/2 c. dry white wine

3/4 c. balsamic vinegar

3/4 c. olive oil

1/2 tsp. dried thyme

1 bunch kale (about 1 1/2 pounds), stems removed, leaves thinly sliced

1 c. salted roasted almonds, chopped

4 oz. goat cheese, crumbled

Directions

Preheat the oven to 425˚. Line a baking sheet with foil and place the salmon skin-side down on top. Season with 1½ teaspoons salt and a few grinds of pepper. Roast until the salmon is just opaque and flakes easily with a fork, 12 to 15 minutes.

Meanwhile, melt the butter in a large skillet over medium-low heat. Add the red onion and cook, stirring occasionally, until soft, 7 to 9 minutes. Stir in the mushrooms to coat, then add the wine, 1 teaspoon salt and a few grinds of pepper. Increase the heat to medium high and cook until the wine has evaporated and the mushrooms are soft, 3 to 5 minutes. Transfer to a plate.

Add ½ cup vinegar to the skillet and bring to a boil over medium-high heat. Cook until the vinegar is reduced by about half and is thick enough to coat the back of a spoon, 5 to 7 minutes.

For the dressing: Combine the olive oil, remaining ¼ cup vinegar, thyme, remaining ½ teaspoon salt and a few grinds of pepper in a jar. Seal and shake until mixed.

Toss the kale with the dressing in a large bowl. Add the red onion and mushrooms and toss again. Add the almonds and goat cheese and toss. Divide the salad among plates. Top each with a piece of salmon and brush with the balsamic glaze.

Nutrition

• Calories: 935
• Total Fat: 74 g
• Saturated Fat: 17 g
• Trans Fat: 0 g
• Cholesterol: 118 mg
• Sodium: 1096 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 8 g
• Total Sugars: 9 g
• Protein: 48 g