Recipes
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Thinly shred kale and massage in a large bowl with extra virgin olive oil and salt and set to the side.
Prepare the dressing by combining ingredients, then refrigerate until ready to use.
Cut your salmon into desired portion sizes and season liberally with salt, pepper, and blackened seasoning.
Sear your salmon in a pan over high heat with extra virgin olive oil for 3 to 4 minutes each side. Remove from pan to rest.
In your salmon pan, add butter until melted and then add panko breadcrumbs. Cook breadcrumbs until they are golden.
Dress your salad and divide into plates. Serve salmon on top with fresh parmesan cheese and toasted breadcrumbs.
The Salad
1 pound salmon with
1 tsp blackened seasoning
4 cups common curly kale
1 Tb butter
⅓ cup panko breadcrumbs
⅓ cup freshly grated parmesan reggiano
The Dressing
½ cup mayo
2 Tb greek yogurt
1 Tb dijon mustard
½ tsp worcestershire sauce
2 Tb freshly squeezed lemon juice
2 grated galic cloves
¼ cup freshly grated parmesan reggiano
¼ tsp freshly cracked pepper
