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By Bev Weidner on July 16, 2012 in Fish, Salad, Vegetables
Are you totally sick of seeing tomatoes and zucchini in EVERY SINGLE POST?
Because I hear ya. But first we gotta talk about this salad. Omg.
I didn’t rightly know what was going to unfold when I made this salad. Didn’t really have a plan or an agenda. All I knew at that moment in time was:
A) Aaron was doing something worky at some sports field or something. (yawn)
B) Fleetwood Mac’s Rumours still rules everything ever.
C) My top knot was lookin’ pretty saggy.
Once those three elements came together like a perfect storm in my head hole, the message was clear: girlie food extravaganza time to the max and back.
Not that Aaron won’t eat this kind of food. Oh, you better bet your bottom dollar he will. But I’d just picked up some baby kale and precooked beets (they were out of fresh beets) at the sto’ and was giggling at how the words baby kale sound when said over and over.
Baby kale, baby kale, baby kale.
(I clearly need friends.)
So the salmon. You know I’d never really thought about searing the salmon, letting it cool and then pulling it apart with my fingers for a loose, flaky, casual look. I learned it in Gweneth’s new cookbook!
Did you like how I didn’t say Paltrow? As if she’s a bf of mine? Yeah, you’re about to loose, flaky, casual look my face with your fist.
This salad = hammer time. It’s got the warmth of the salmon and the sautéed veggies, with the cool bursts of cherry tomatoes and soft beets, finished with a simple bright chive vinaigrette and fresh mint leaves. Oh. Oh, yes.
Didn’t you want summer to land in your mouth and stay awhile?
My top knot is still pretty saggy though.
Seared Salmon Salad with Kale and Garden Vegetables:
(inspired by Gweneth’s new cookbook.)
What it took for One:
* 4 Tbs. extra-virgin olive oil, divided
* 1/2 cup sliced zucchini
* 1 small ear corn
* 1 fresh salmon fillet
* 1 cup baby kale leaves
* 1/4 cup sliced, cooked beets
* 1/2 cup halved cherry tomatoes
* 1 Tbs. Dijon mustard
* 1 tsp chopped chives
* 1 tsp chopped fresh mint leaves
* 1 pinch coarse salt and freshly ground pepper
Heat 2 Tbs. oil in a medium skillet over medium-high. Add the zucchini and corn, season with a pinch of salt and pepper and sauté until softened and slightly browned, 5 minutes. Remove from pan and set aside.
To the pan add the salmon. Season with salt and pepper and sear until cooked through but not overdone, about 3 minutes per side. Remove from pan and pull apart with your fingers, once cooled a little.
In a small bowl, whisk together the remaining 2 Tbs. oil, Dijon, chopped chives and a pinch of salt and pepper. Add more oil if needed.
Arrange the kale leaves on a large plate. Loosely place the salmon pieces over the greens, along with the corn and zucchini. Then place the tomatoes and beets over the vegetables. Drizzle the chive vinaigrette over the salad and garnish with fresh mint leaves.
Um, yeah.
beets, chives, corn,, fish, salad, salmon,, seared, tomatoes, zucchini
Homemade Ricotta Cheese
Slow Cooker Pork Burritos
27 Responses to Seared Salmon Salad with Kale and Garden Vegetables
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Brian @ A Thought For Food July 16, 2012 at 9:47 am #
It should be a rule that I don't look at food blogs before noon. This has me drooling. It's my kind of salad. :-)
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Laurie {Simply Scratch} July 16, 2012 at 10:04 am #
All those colors... flavors... ohhhh my Bev! What a great summer salad fo sho~!
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Noble Pig - Cathy July 16, 2012 at 10:07 am #
This is the kind of food I love! I especially love the earthy flavors beets impart ina salad!
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Christina July 16, 2012 at 10:10 am #
Salmon is my fav protein. It's my go-to for hot and cold meals and I love it in a salad. Only thing I'd do diff, is I'd leave out the beets. What ARE beets anyway? And why are they that color???
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Sommer@ASpicyPerspective July 16, 2012 at 10:18 am #
Oh girl! There are so many good things going on here...
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Vita @ Juicer Depot July 16, 2012 at 11:22 am #
I sure do want summer to land in my mouth and stay a while. The season is always too short. Having salads like this makes summer that much better.
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Mande @ The Newfound Foodie July 16, 2012 at 11:31 am #
I wish I had a time machine to go back to last night after seeing this and make my last salmon fillet like this. Ugh, science, hurry up!
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Averie @ Averie Cooks July 16, 2012 at 12:02 pm #
the whole thing looks great from the seared salmon to the beets to the corn - summer on a plate!
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Deanna B. July 16, 2012 at 12:10 pm #
It looks so good I'll ignore that Gweneth may have had a hand in it.
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Kim July 16, 2012 at 12:29 pm #
I now have an awesome idea for dinner tonight! Thanks!
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Stephie @ Eat Your Heart Out July 16, 2012 at 1:32 pm #
This looks so gorgeous, I'm even willing to overlook the fact that you used beets. *shudder*
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Heather July 16, 2012 at 1:40 pm #
summer can land in my mouth and stay all year (that's what she said...?)
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Katie @ Blonde Ambition July 16, 2012 at 3:03 pm #
That baby kale is so cuuuuute. And I will never tire of the zuccs! I grill huge chunks of 'em...and say "mmm ohmygahhhh so yummy" out loud a lot.
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Kari@Loaves and Dishes July 16, 2012 at 10:41 pm #
This salad looks amazing. All those yummy veggies! Really you could top it with any protien and it will be delish.
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Chung-Ah | Damn Delicious July 17, 2012 at 12:02 am #
Loving all these fresh flavors here, and that salmon looks so juicy!
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yumgoggle July 17, 2012 at 3:35 am #
Wow! I am craving for Salmon and salad right now...You are making me hungry. This is absolutely yummy!Myfudo here...Normally we'd never put a shameless plug back to us, but we just launched our new site and we would love for you to be a part of it. I'd love to share our newest launch with you, I hope you don't mind? Now that we are getting a new look...Myfudo is moving to a new domain http://www.yumgoggle.com This has been a project we have been working on for almost a year now. We just launched our new gallery submission site, and we are just thrilled. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! Please sign up and check us out (it's free) http://www.yumgoggle.com/galleryWe look forward to seeing your wonderful pictures, as always.p.s. We are hosting a Kitchen Aid Mixer Giveaway to celebrate our new Yumgoggle site, we hope you'll participate =) http://www.yumgoggle.com/japanese-cuisine-japanese-spinach-side-dish-horenso-no-ohitashi-kitchenaid-mixer-giveaway/
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Tracey Evans July 17, 2012 at 7:44 am #
Looks fantastic Bev! I like the Gwyneth Paltrow's book too. Has great inspiration in it! Can't wait to try your salad. :)
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Natalie @ Cooking for My Kids July 17, 2012 at 7:59 am #
Oh my yumminess. That salad looks fantastic. I so want to be your neighbor! :)
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Katie July 17, 2012 at 8:16 am #
Salmon and beets together are my life. You and your saggy top not are my life, too.
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momgateway July 17, 2012 at 9:50 am #
Great, we have so many zucchinis from our garden and now I have another zucchini recipe to try! Thanks.
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marla July 17, 2012 at 10:27 pm #
Salmon is my favorite food ever. Therefore this could be my favorite salad ever.
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Alicia August 26, 2013 at 4:41 am #
Just made this for dinner with a few add ons like mushrooms, capsicum, raddish and it was SO yummy!
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Trackbacks/Pingbacks
- Gifts From Nature: Kale « The Juicy Pineapple -December 31, 2012[...] this salad is packed with healthy fats andis substantial enough tobe served as a main course- seared salmon salad with kale and garden vegetables [...]
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