If you’re looking for a salad that’s not just simple to make but is actually delicious and also filling, then this is the salad for you. This vibrant and nutritious dish combines the rich goodness of fresh salmon, hearty kale, and an array of complementary ingredients, creating a salad that is both satisfying and delicious. What sets this recipe apart is the addition of homemade Parmesan chips, providing a crispy and savory contrast to the tender salmon and robust kale. The combination of flaky fish, nutrient-packed greens, and the delightful crunch of Parmesan creates a well-rounded and visually appealing salad. Topped with a zesty balsamic dressing, this Salmon Kale Salad with Parmesan Chips is not only a feast for the senses but also a celebration of wholesome ingredients coming together in perfect harmony. Get ready to savor a nutritious culinary journey with this delightful salad that strikes the ideal balance between health and indulgence.
Salmon Kale Salad With Parmesan Chips
What You Need
For the Salad
1 lb (450g) fresh salmon fillets
6 cups chopped kale, stems removed
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup cucumber, sliced
1/4 cup feta cheese, crumbled
1/4 cup pine nuts, toasted
Salt and pepper to taste
For the Parmesan Chips
1 cup grated Parmesan cheese
1 teaspoon paprika (optional)
1/2 teaspoon black pepper
For the Dressing
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Delicious And Filling
What To Do
To prepare the salmon, preheat the oven to 400°F (200°C). Season the salmon fillets with salt and pepper. Place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork. Once cooked, let the salmon cool slightly, then flake it into bite-sized pieces.
For the parmesan chips, preheat the oven to 375°F (190°C). In a bowl, mix the grated Parmesan, paprika (if using), and black pepper. On a baking sheet lined with parchment paper, create small piles of the Parmesan mixture, leaving space between each. Bake for 7-10 minutes or until the edges are golden brown and crispy. Allow the Parmesan chips to cool before gently removing them from the parchment paper.
To assemble, combine the chopped kale, cherry tomatoes, red onion, cucumber, feta cheese, and pine nuts. Add the flaked salmon to the salad.
For the dressing, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl until well combined. Pour the dressing over the salad and toss until all ingredients are well coated. Top the salad with the Parmesan chips just before serving to maintain their crispiness.
Serve the salmon kale salad immediately, garnishing with additional Parmesan chips if desired. Enjoy a delightful combination of flavors and textures, from the flaky salmon to the crunchy Parmesan chips, in every nutritious bite.
Simple To Make Any Day Of The Week
