| Prep: 20 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 30g | 5g | 18g |
| sugars | fibre | protein | salt |
| 8g | 5g | 32g | 1.2g |
The first time I tasted the Clementine-Kale Salad with Seared Salmon, I was immediately hooked. Growing up in rural Montana, my culinary experiences were deeply rooted in hearty, rustic dishes. However, when I ventured into trying new recipes, this delightful combination of flavors quickly became a favorite. The sweet and tangy burst of clementines, paired with the earthy robustness of kale and the rich, flaky seared salmon, creates a symphony of taste that is both refreshing and satisfying.
Nutrient Powerhouse
One of the reasons to love this Clementine-Kale Salad with Seared Salmon is its myriad of health benefits. Kale is known for being a superfood, high in vitamins K, A, and C, as well as antioxidants and fiber. Paired with the omega-3 fatty acids and high-quality protein found in salmon, this dish not only tantalizes the taste buds but also nurtures the body. The inclusion of clementines provides a vitamin C boost that enhances immune function and overall vitality.
A Journey of Flavors
The magic of this recipe lies in its delightful mix of textures and tastes. The kale provides a hearty, chewy base, while clementine segments add bursts of juiciness. Almonds contribute a satisfying crunch, and the feta cheese introduces a creamy, tangy element. The dressing—an invigorating blend of clementine juice, apple cider vinegar, honey, and extra virgin olive oil—ties everything together with a zesty finish. Each bite is a journey, reminiscent of my adventures discovering new flavor profiles far beyond the borders of Montana.
If you enjoy this recipe, you might also appreciate dishes with similar flavor dynamics, such as a grilled shrimp and avocado salad or a citrus and fennel salad with chicken. Moreover, this salad pairs wonderfully with a simple side of roasted sweet potatoes or a refreshing quinoa pilaf.
Ultimately, the Clementine-Kale Salad with Seared Salmon is more than just another meal; it’s a wholesome and delicious experience that brings together diverse ingredients in perfect harmony. Whether you’re looking to impress guests at your next dinner party or simply nourish yourself with a nutritious and flavorful dish, this recipe is a fantastic go-to.
What You’ll Need
- 6 salmon fillets (about 6 oz each)
- 2 tbsp olive oil
- Salt and pepper to taste
- 8 cups chopped kale
- 6 clementines, peeled and segmented
- 1/2 cup sliced almonds
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup freshly squeezed clementine juice
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste (for dressing)
Method
Step One
Preheat your oven to 400°F (200°C). Pat the salmon fillets dry with a paper towel, then season both sides with salt and pepper.
Step Two
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the salmon fillets, skin-side down, and sear for 3-4 minutes until the skin is crispy.
Step Three
Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the oven and set aside to cool slightly.
Step Four
While the salmon is baking, prepare the salad. In a large bowl, combine the chopped kale, clementine segments, sliced almonds, red onion, and crumbled feta cheese.
Step Five
In a small bowl, whisk together the freshly squeezed clementine juice, apple cider vinegar, honey, and extra virgin olive oil. Season with salt and pepper to taste.
Step Six
Pour the dressing over the salad and toss to combine, ensuring the kale is well coated with the dressing.
Step Seven
To serve, divide the salad among six plates and top each with a seared salmon fillet. Enjoy your Clementine-Kale Salad with Seared Salmon!
