Grilled Salmon Kale Salad With Honey Lemon Vinaigrette Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.Season the salmon fillets with salt, pepper, and olive oil.
• STEP 3.Grill the salmon for about 4-5 minutes on each side, or until cooked through.
• STEP 4.Remove the salmon from the grill and let it rest for a few minutes.
• STEP 5.In a large bowl, combine the kale, cherry tomatoes, cucumber, and red onion.
• STEP 6.In a small bowl, whisk together the honey, lemon juice, olive oil, salt, and pepper to make the vinaigrette.
• STEP 7.Drizzle the vinaigrette over the kale salad and toss to coat evenly.
• STEP 8.Divide the salad onto plates and top each plate with a grilled salmon fillet.
• STEP 9.Serve immediately and enjoy!

Cooking Tips

• Make sure to preheat the grill properly to ensure even cooking of the salmon.
• Let the salmon rest after grilling to allow the juices to redistribute and keep it moist.
• Massage the kale leaves with a little olive oil before adding the other ingredients to soften them.

Storage and Serving

• This salad is best served immediately after assembling.
• If you have leftovers, store the salad and grilled salmon separately in airtight containers in the refrigerator.
• The salad can be stored for up to 2 days, and the salmon can be stored for up to 3 days.
• When ready to serve, reheat the salmon gently in a skillet or enjoy it cold.