Raw Kale Salad with Breadcrumb Crunch Salmon

Summer Style Salad

With summer rolling around, stews go out of season and salads come in. But before the winter veggies disappear, bring together the summer vibe with the hearty greens in this bright, delicious and super healthy salad.

The only problem with salads in the summer is most of them never quite fill you up so the devilish munchies strike and ruin that summer feeling. This kale salad with grilled salmon and a homemade breadcrumb crunch ticks the healthy, fresh, light and delicious boxes at the same time as topping that belly up enough with the right nutrients and proteins, so you’re safe from those munchies.  

This bright bowl seems rather complicated, and does involve a few steps, but all will be ready and on the table in under half an hour. For me, this isn’t an everyday meal because I feel like salmon should be a weekly or fortnightly treat rather than a daily ingredient. It great for a simple dinner with friends or a romantic evening in front of Netflix with you and your partner.

Of course, when you whip this baby up, make a little extra salmon as they turn into the perfect leftovers for those tired afterwork evenings. New recipe coming soon for the best salmon leftover dish. 

Greens and Pink Salad

Inspired by Whats Gaby Cookin

Ingredients

For the salad

• 3 stalks kale

• 2 small radishes, thinly sliced

• 1/2 avocado, sliced

• 2 tbsp Olive oil

• 1 small garlic clove

• 1 tsp lemon juice

• 1/2 tsp caramelised balsamic vinegar

• 1 1/2 tbsp Heidi Gruyere cheese, grated (I used smoked)

• Salt and pepper

For breadcrumb crunch

• 1 tbsp butter

• 1/2 tsp salt

• 3 tbsp homemade breadcrumbs (bought if not homemade)

For the salmon

• 2 small salmon fillets with skin

• Salt and pepper

• Olive oil for coating and pan

Method 

Wash kale thoughrly and break the leaves from the thick stalk. Roll up and thinly slice. Place in a salad bowl and top with the radishes. 

Prepare the dressing next. Mince the garlic in a mortal and pestle until a paste forms (this can take a few minutes). You can also use pre-bought garlic paste for a cheats alternative.

In a small bowl, add the garlic paste along with other dressing ingredients. Mix well and taste for seasoning. Add extra salt or pepper if required. Set aside

In a small pan, add butter until melted on high heat. Place breadcrumbs and salt, mixing occasionally. Cook until golden brown - this should take 3-4 minutes. Remove from the heat and leave too cool.

For the salmon, sprinkle both sides of the fish with salt and pepper. Drizzle with a small amount of olive oil. In a large heavy duty pan, heat a table spoon of olive oil along with a table spoon of butter on high heat. 

Place the salmon in the pan skin side down. Cook for 4-5 minutes ensuring the is a nice amount of butter sauce underneath (this will make for a delicious and juicy fish). Flip and cook for 2-3 minutes on the other. Remove from the heat and leave to cool slightly. 

Pour the dressing over the salad and mix well. Roughly flake the salmon and scatter with the avocado. Sprinkle with the breadcrumbs and extra cheese. Serve and enjoy!