Kale Squash Salad
For this recipe you will need wild caught salmon. I use sockeye.
You will prepare salmon and kale 2 hours prior to dinner.
Salmon filets. Your choice on how many
Pink himalayan sea salt (or sea salt)
Organic chili powder
(amount will vary based on how many filets you are preparing.
Drizzle filets with avocado oil, use a basting brush to spread evenly. Season filets cover and put in refrigerator
1/4 C Avocado oil
1 bunch of organic curly kale
1 tsp pink himalayan sea salt
1/2 5 oz bag organic baby arugula
1 small butternut squash peeled and cubed (1/2 in)
Organic chili powder to taste
Goat cheese optional
Remove kale from spine and chop into bite size pieces. Add salt and and half squeezed lemon juice. Massage all into kale set aside on on counter for a minimum of 1 hour.
Preheat oven to 375° Get your squash in the oven before the salmon hits the grill. You want your squash cooled down for the salad.
To cubed squash add 2-3 Tbsp avocado oil chili powder and salt to taste. Toss until evenly coated. Spread out on baking sheet. Bake until soft about 20 minutes. Toss half way through for crispy edges all over. Test with fork for doneness.
While squash is baking, Prepare grill. Place salmon skin side down on high temp. Allow to sear. Reduce grill heat to medium los. You many lose your skin and that's okay. Cook for 2-3 minutes and flip. Cook for 2-3 minutes then flip again. Squeeze other half of lemon on salmon let cook for 30-60 seconds and remove from grill.
If you are familiar with cooking salmon you will want it cooked for a short period of time so it doesn't dry out. Time can change based on the thickness of your fish.
To kale add baby arugula and 2-3 Tbsp avocado oil, toss together. Add goat cheese and plate. Add cooled butternut squash and salmon on the side.