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Everything spice salmon (or chicken) over tahini kale salad

Salads are often the choice for lunch but overlooked as an option for dinner.  Or a salad becomes the “side dish” sitting next to the more robust protein.  For me, kale salad is a great weekday meal.  It’s hearty, healthy and actually one of the few vegetables that my kids happily eat.

This recipe creates a layer of flavors.  The tahini dressing beautifully coats each piece of green kale.  The salmon is packed with different spices that work well with the smooth, creamy texture of the tahini, and then the crushed toasted almonds are the crunch that your mouth craves.

If you don’t feel like salmon, this dish can be made with shrimp, chicken, steak or even halloumi cheese with all the same spices.   You can even add cucumbers, beets, red peppers to make salad more robust.  I hope this becomes part of your regular rotation.

Everything spice salmon (or chicken) over tahini kale salad

Salads are often the choice for lunch but overlooked as an option for dinner.  Or a salad becomes the “side dish” sitting next to the more robust protein.  For me, kale salad is a great weekday meal.  It’s hearty, healthy and actually one of the few vegetables that my kids happily eat.

This recipe creates a layer of flavors.  The tahini dressing beautifully coats each piece of green kale.  The salmon is packed with different spices that work well with the smooth, creamy texture of the tahini, and then the crushed toasted almonds are the crunch that your mouth craves.

If you don’t feel like salmon, this dish can be made with shrimp, chicken, steak or even halloumi cheese with all the same spices.   You can even add cucumbers, beets, red peppers to make salad more robust.  I hope this becomes part of your regular rotation.

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Ingredients

Recipe serves: 4
kale
3 bunches lacinato kale Tuscan kale or cavolo nero, remove thick ribs/veins
dressing
1/2 cup tahini
2 garlic cloves, chopped
3 tablespoons lemon juice
1/4 teaspoon dried chili flakes, and more to taste
1 tablespoon olive oil
2/3 cup water
1/2 teaspoon salt, or more to taste
salmon
4 salmon filets, bones removed, skin optional
or 4 chicken breasts
2 tablespoons everything but the bagel seasoning you can buy at Trader Joes or mix equal parts, onion and garlic powder with sesame seeds and poppy seeds
a little salt for seasoning
olive oil
to finish
1/2 cup marcona almonds, or toasted almond slivers
2 small avocados, thinly sliced or 1 large one
8 wedges of fresh lemon
salt and pepper, to season kale after dressed
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Everything spice salmon (or chicken) over tahini kale salad
Posted by
  • time
    45 minutes
  • serves
    4
  • skill level
    Easy

Ingredients

  • kale

  • 3 bunches lacinato kale Tuscan kale or cavolo nero, remove thick ribs/veins

  • dressing

  • 1/2 cup tahini
  • 2 garlic cloves, chopped
  • 3 tablespoons lemon juice
  • 1/4 teaspoon dried chili flakes, and more to taste
  • 1 tablespoon olive oil
  • 2/3 cup water
  • 1/2 teaspoon salt, or more to taste

  • salmon

  • 4 salmon filets, bones removed, skin optional
  • or 4 chicken breasts
  • 2 tablespoons everything but the bagel seasoning
    you can buy at Trader Joes or mix equal parts, onion and garlic powder with sesame seeds and poppy seeds
  • a little salt for seasoning
  • olive oil

  • to finish

  • 1/2 cup marcona almonds, or toasted almond slivers
  • 2 small avocados, thinly sliced or 1 large one
  • 8 wedges of fresh lemon
  • salt and pepper, to season kale after dressed

Directions

1
Done

Preheat oven to 350F.
2
Done

Season salmon or chicken with salt and then olive oil, then coat top of salmon with the "everything but the bagel" seasoning. Set aside on a baking sheet.
3
Done

Cut the kale in ribbons or one inch pieces, place in salad spinner with water, and rinse 2-3 times, then spin dry. Refrigerate until ready to use.

4
Done

To roast the kale, coat with olive oil, spread across a baking pan and place in 350F oven for 15 minutes. Toss around and roast longer if you would like it more crispy and brown- checking every 5 minutes.
5
Done

tahini dressing

In the bowl of a blender or food processor, add the tahini, garlic, lemon juice, chili flakes, olive oil, and salt blending into a smooth paste. Add the water to create the consistency of a ranch dressing, you may need to add a bit more water. Set aside until ready to use.
6
Done

salmon

If the skin is on salmon, heat a little olive oil in a sauté pan over high heat, when pan is hot place salmon skin side down and sear until skin becomes crispy. The pan has to be hot for the skin not to stick, if it sticks you probably did not have it hot enough.
7
Done

Place salmon (skin side up) on the baking sheet and place in the oven and cook for 15 minutes until medium inside, about 145F internal temperature.

8
Done

For chicken, place on baking sheet and roast in oven for 25-30 minutes until inside temperature of 165F.
9
Done

Remove from oven. You can keep in one filet piece for each person or break up into large chunks.
10
Done

while salmon is cooking

If using raw kale, place in a large salad bowl, add about 4 tablespoons of the dressing, toss well, taste and add more dressing as necessary. Finish with salt and pepper, tasting continuously to perfect the seasoning! Set aside at room temperature for 10-15 minutes as this will soften the kale. Place in serving bowls. You will have extra salad dressing, and can store in refrigerator for up to 2 weeks.
11
Done

For roasted kale, place in serving dishes and drizzle about 1/2 tablespoon pf dressing over the greens for each dish- before the salmon, there is no need to toss.
12
Done

to serve

Sprinkle kale with the marcona almonds or almond slices, sliced avocados and add the salmon.

13
Done

Serve with two pieces of fresh lemon for each portion.

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