Superfood Salad with Pan-Seared Salmon
A beautiful and nutritious salad with five superfoods: kale, quinoa, avocado, pomegranate, and wild salmon all tossed with an acidic and sweet honey mustard vinaigrette.
Ingredients
- 6 ounces wild Alaskan salmon fillet pin bones and skin removed
- 1 ½ cups chopped kale
- ½ cup cooked quinoa
- ½ avocado pitted and chopped
- ¼ cup pomegranate arils
For the Honey Mustard Vinaigrette:
- 1 garlic clove
- 1 tablespoon dijon mustard
- 1 tablespoon honey or to taste
- 3 tablespoons white wine vinegar
- ½ cup extra virgin olive oil
- salt and pepper to taste
Instructions
- Season the salmon filet with salt and pepper. In a sauté pan over medium-high heat, pan-sear the salmon until golden and cooked to your liking (I like mine medium, which only took 2-3 minutes per side). Set aside and allow to rest.
- Add the dressing ingredients to a food processor and process until smooth and emulsified, about 30 seconds. Set aside.
- Add the kale to a bowl and massage it with your fingers firmly for 30 seconds to tenderize. Stir in the cooked quinoa. Drizzle the kale and quinoa with half of the dressing and toss to combine. Divide the salad mixture evenly into two serving bowls or plates
- Top the salads with chopped avocado and salmon filet. Sprinkle each with pomegranate arils and drizzle with remaining dressing. Serve.
Nutrition
Serving: 0.5 recipeCalories: 800kcalCarbohydrates: 28gProtein: 21gFat: 68gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 47gCholesterol: 47mgSodium: 139mgPotassium: 875mgFiber: 6gSugar: 12gVitamin A: 1689IUVitamin C: 22mgCalcium: 76mgIron: 3mg
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