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.
4 (6-oz.) skin-on sustainable salmon fillets
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 tablespoons extra-virgin olive oil, divided
2 tablespoons red wine vinegar
1 teaspoon ground turmeric
1 teaspoon Dijon mustard
1 teaspoon honey
6 ounces baby kale (about 6 cups)
1 (15-oz.) can unsalted cannellini beans, drained and rinsed
1/4 cup chopped walnuts, toasted
Added sugars 1g
Calcium 13% DV
Potassium 23% DV
How to Make It
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.
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.
Divide salad evenly among 4 plates; top each with 1 salmon fillet and 1 tablespoon walnuts.
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