Ingredients
For the salad:
- 5 cups chopped Tuscan kale
- 4 cups fresh baby kale
- 1/2 cup Grape tomatoes, chopped
- 1 large sweet potato
- 1/4 cup Feta cheese
For the Dressing:
- 2 tablespoons Yogurt
- 1 tablespoon Tahini
- 2 tablespoons Lemon Juice, freshly squeezed
- 1 tablespoon Extra virgin olive oil
For the salmon:
- 2 pounds BBQ cut salmon
- 1 tablespoon olive oil
- A pinch of salt
- A pinch of pepper
- 3 tablespoons fermented vegetable brine
- 1 tablespoon fermented garlic, minced
Instructions
- For the vegan recipe option, see the blog section above this recipe.
- Preheat your oven to 450 degrees F. Line a baking sheet with parchment paper. Peel and cube the sweet potato, toss in a drizzle of olive oil and a pinch of sea salt. Roast for 15 minutes. Toss the potatoes and roast for 10-15 minutes until lightly crispy.
- While the potatoes are cooking, remove the skin from the salmon, and cube the salmon. Add it to a bowl with olive oil, salt, pepper, fermented vegetable brine, and garlic. Let the salmon marinate for 15 minutes.
- Heat a tablespoon of olive oil in a large skillet or wok, and lightly sauté the Tuscan kale for about 1 minute. Remove the kale from heat and add it to a large mixing bowl. Add the remaining salad ingredients to the bowl and toss to combine.
- In a small bowl, whisk together the salad dressing ingredients, and set aside.
- Heat a large skillet over medium heat. Sear the salmon on both sides until slightly brown and crispy. This takes about 2 to 3 minutes; flip the salmon pieces, then cook for three more minutes.
- Add the salmon, roasted sweet potatoes, and the dressing to the salad, toss to combine, and serve.
