Fresh Salmon and a kale and radicchio salad

Fresh Salmon and a kale and radicchio salad

When it comes to vegetables, the different dressings and spices make them so much more tastier and enjoyable. I literally cleared out my fridge this morning and put this meal together in a short while and not too much mess. I have read and also noticed that there is a great difference in massaging kale with a tasty dressing before eating it. It is easier to digest and tastier too. To make this wonderful meal you will need the following ingredients,

Fresh salmon and a kale and radicchio salad.

August 19, 2018

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Ingredients
  • Salmon and grilled veg.
  • 200g fresh salmon
  • 2 fennel
  • 150g mushrooms
  • 1tsp oregano
  • 1tsp ground cumin
  • 1 tsp onion powder
  • Olive oil
  • 1tbs truffle oil
  • 1tsp cayenne pepper
  • 1 carrot
  • Kale and radicchio salad.
  • 1 radicchio
  • 100g kale leaves
  • 2tbsp extra virgin olive oil
  • 5 green pitted olives
  • 1tbsp balsamic vinegar
  • 1tbsp hemp oil
  • Juice of 1 lemon
  • A handful of fresh parsley
  • 1 tbsp fresh pesto
  • Seasoning
Directions
  • Step 1 Start by heating your griddle pan, add some oil and wash and chop the fennel length ways and add to your pan. Add the spices and let the fennel cook. Add the truffle oil and lower the heat. Wash and slice the mushrooms and add to the pan and cook. Mix the veg together and if needs be add some more olive oil. Add the salmon over the veg and cook it on both sides. The veg should be nicely cooked and the salmon too. Set aside.
  • Step 2 To make the kale and radicchio salad, wash the kale leaves and remove the leaves off the stem. Chop up the radicchio and wash too. Place them in a colander to strain.
  • Step 3 Get your blender and add the oils, lemon juice and balsamic vinegar together with your parsley, pesto and blend into a wonderful dressing. Add the olives and pulse twice. Pour this dressing over the kale and radicchio and massage the dressing into the leaves with your hands. Repeat this process for a couple of minutes and watch how the leaves absorb the dressing and soften into a delicious salad. Once you are happy with the texture of your salad, season and add to the fish and vegetables.
  • Step 4 I added some pesto to the mushrooms and fennel and sliced a carrot into ribbons for extra colour. Serve and enjoy the wonderful flavours. I served two generous portions and had some veg left over.

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