Seared Salmon Salad with Kale and Garden Vegetables

Heat 2 tablespoons of 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 the vegetables from the 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 salmon apart with your hands, once it’s cooled a little.

In a small bowl, whisk together the remaining 2 tablespoons of 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 dish. Drizzle the chive dressing over the salad and garnish with fresh mint leaves.

Um, yeah.

Inspired by Gweneth Paltrow’s new cookbook.