The Pioneer Woman Tasty Kitchen
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Superfood Salad with Pan-Seared Salmon

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Level: Easy

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Description

Delicious and beautiful salad featuring five superfoods: kale, quinoa, avocado, pomegranate and wild salmon, tossed with a honey Dijon vinaigrette.

Ingredients

  • FOR THE SALAD:
  • 3 ounces, weight Fresh Wild Salmon Fillet, Pin Bones And Skin Removed
  • 1-½ cup Kale, Chopped
  • ½ cups Cooked Quinoa
  • ½ whole Avocado, Peeled, Pitted And Chopped
  • ¼ cups Pomegranate Arils
  • FOR THE VINAIGRETTE:
  • 1 clove Garlic
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Honey
  • 3 Tablespoons White Wine Vinegar
  • ½ cups Extra Virgin Olive Oil
  • Salt And Pepper, to taste

Preparation

Season the salmon fillet with salt and pepper. In a saute pan over medium-high heat, pan-sear the salmon until golden and cooked to your liking (I like mine medium, which only took 2-3 minutes per side). Set aside and allow to rest.

Add the dressing ingredients into a food processor and process until smooth and emulsified, about 30 seconds. Set aside.

Add the kale into a bowl and massage it with your fingers for 30 seconds to tenderize. Stir in the cooked quinoa. Drizzle the kale and quinoa with half of the dressing and toss to combine. Top the dressed kale and quinoa with the chopped avocado and salmon fillet. Sprinkle with the pomegranate arils and drizzle everything with the remaining dressing. Serve.

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