Serves Four
The Ingredients
3 bunches kale, thick ribs cut out
2 garlic cloves, finely chopped
1/3 cup finely grated parmesan cheese, plus more to finish
EVOO, to taste
Juice of 1 lemon
1/4 tsp dried chile flakes
S +P, to taste
Lemon wedges for serving on the side of the salad
2 tsp everything but the bagel seasoning
1 avocado sliced
For the Salmon
1 lb salmon cut into 4, 4-ounce filets
S + P, to taste
1 tbsp olive oil
For the breadcrumbs
1/2 cup panko breadcrumbs [GF breadcrumbs available]
2 tbsp butter [DF - ghee]
The Instructions
Wash the kale and strip from stem. Dry with paper towels (or place in salad spinner to dry).
Mince garlic into almost into a paste. Transfer the garlic to a small bowl, add the parmesan, a few tablespoons of olive oil, lemon juice, chile flakes, s+p, and whisk to combine.
Pour the dressing over the kale and toss well. Taste and adjust with more lemon, salt, chile flakes, or black pepper. Let the salad sit for about 5 minutes so the kale softens. Top with the toasted breadcrumbs, more cheese, and drizzle with a little oil and the EBTB seasoning.
Breadcrumbs
Melt the butter in a small skillet over medium-low heat. Add the breadcrumbs and toast for 1-2 minutes. Remove from heat.
Salmon
Remove the salmon skin (optional, but I like to!) Season the filets with s+p. Heat a medium skillet over high heat. Add the olive oil to the skillet and then add the salmon. Cook about 2-3 minutes until there's a golden crispy crust. Flip and cook another 2-3 minutes, or until the salmon is cooked as desired. Add on top of salad.