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Smoked Salmon-Baby Kale-Asparagus Tip Salad
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Description
Delicious main dish salad for two!
Ingredients
- 1 Tablespoon Canola Oil
- 6 ounces, weight Fresh Smoked Salmon Fillet, Skin Off
- 1 Tablespoon Sweet Cream Butter
- 1 cup Baby Kale
- 1 cup Fresh Asparagus Tips
- 1 whole Lemon, Zest And Juice
- ½ teaspoons Black Pepper
Preparation
In a skillet over medium heat, add canola oil. Cut salmon into 4 pieces and sauté 5–6 minutes. Remove from heat and transfer to a bowl. Cover with foil.
In the same skillet, add sweet cream butter. Once melted, add baby kale and saute 1 minute. Add asparagus tips and stir gently. Sauté 2 minutes. Add lemon zest and juice, black pepper, and stir gently. Cook 2 more minutes.
Using a slotted spoon, transfer everything into the bowl with the salmon. Gently toss and divide among plates.
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