- Calories 479
- Fat 25g
- Satfat 4g
- Unsat 18g
- Protein 43g
- Carbohydrates 18g
- Fiber 5g
- Sugars 3g
- Added sugars 1g
- Sodium 677mg
- Calcium 13% DV
- Potassium 23% DV
Salmon with Kale, Walnut, and White Bean Salad
Greg DuPree
Boost your brain and treat your taste buds with this quick and easy salad. The vinaigrette features turmeric, Dijon mustard, honey, and red wine vinegar for a beautiful balance of peppery, savory, sweet, and tangy flavors. Our method for cooking the salmon—starting skin side down over moderately high heat, lowering the heat for a couple minutes, then flipping and cooking briefly on the flesh side—gives you supercrisp skin and perfectly moist fish. If the dressing seems too thick, whisk in a teaspoon or two of water.
How to Make It
Step 1
Pat fillets dry with paper towels; sprinkle flesh side with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Cook fillets, skin side down, 3 minutes. Reduce heat to medium; cook 2 minutes. Turn fillets; cook to desired degree of doneness, 1 to 2 minutes.
Step 2
Whisk together vinegar, turmeric, mustard, honey, remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl. Add kale and beans; toss.
Step 3
Divide salad evenly among 4 plates; top each with 1 salmon fillet and 1 tablespoon walnuts.
