Go Back
+ servings
Print

Salmon with Kale Salad

Course Main Course
Cuisine American
Keyword Salmon with Kale Salad
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 622kcal

Ingredients

  • 1/2 cup brown rice, raw
  • 1/4 medium onion
  • 1 medium carrot
  • 1 clove garlic
  • 2 tablespoon parsley, fresh
  • 1 medium lemon
  • 2 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 12 ounce salmon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 3 tablespoon olive oil
  • 2 tablespoon vinegar, red wine
  • 1 teaspoon turmeric, ground
  • 1 teaspoon mustard, dijon
  • 1 teaspoon honey
  • 6 cup kale
  • 15 ounce cannellini (white kidney) beans, canned
  • 1/4 cup walnuts, chopped

Instructions

  • Pat salmon dry with paper towels; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in skillet over medium-high.  Add salmon and cook for 3 minutes.  Reduce heat to medium; cook 2 minutes longer.  Flip over and cook to desired doneness, or 1 to 2 minutes longer. (The fish should flake if pulled back with a fork).
  • Whisk together vinegar, turmeric, mustard, honey, remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl.  Add kale, drained and rinsed beans and walnuts; toss. Set aside. (This is even better when left to rest. It allows the kale to slightly soften).
  • If needed, toss rice back into skillet to reheat.
  • Serve salmon with rice and salad.

Nutrition

Calories: 622kcal | Carbohydrates: 50g | Protein: 30g | Fat: 35g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 960mg | Fiber: 11g | Sugar: 4g