Are you totally sick of seeing tomatoes and zucchini in EVERY SINGLE POST?
Because I hear ya. But first we gotta talk about this salad. Omg.
I didn’t rightly know what was going to unfold when I made this salad. Didn’t really have a plan or an agenda. All I knew at that moment in time was:
A) Aaron was doing something worky at some sports field or something. (yawn)
B) Fleetwood Mac’s Rumours still rules everything ever.
C) My top knot was lookin’ pretty saggy.
Once those three elements came together like a perfect storm in my head hole, the message was clear: girlie food extravaganza time to the max and back.
Not that Aaron won’t eat this kind of food. Oh, you better bet your bottom dollar he will. But I’d just picked up some baby kale and precooked beets (they were out of fresh beets) at the sto’ and was giggling at how the words baby kale sound when said over and over.
Baby kale, baby kale, baby kale.
(I clearly need friends.)
So the salmon. You know I’d never really thought about searing the salmon, letting it cool and then pulling it apart with my fingers for a loose, flaky, casual look. I learned it in Gweneth’s new cookbook!
Did you like how I didn’t say Paltrow? As if she’s a bf of mine? Yeah, you’re about to loose, flaky, casual look my face with your fist.
This salad = hammer time. It’s got the warmth of the salmon and the sautéed veggies, with the cool bursts of cherry tomatoes and soft beets, finished with a simple bright chive vinaigrette and fresh mint leaves. Oh. Oh, yes.
Didn’t you want summer to land in your mouth and stay awhile?
My top knot is still pretty saggy though.
Seared Salmon Salad with Kale and Garden Vegetables:
(inspired by Gweneth’s new cookbook.)
What it took for One:
* 4 Tbs. extra-virgin olive oil, divided
* 1/2 cup sliced zucchini
* 1 small ear corn
* 1 fresh salmon fillet
* 1 cup baby kale leaves
* 1/4 cup sliced, cooked beets
* 1/2 cup halved cherry tomatoes
* 1 Tbs. Dijon mustard
* 1 tsp chopped chives
* 1 tsp chopped fresh mint leaves
* 1 pinch coarse salt and freshly ground pepper
Heat 2 Tbs. oil in a medium skillet over medium-high. Add the zucchini and corn, season with a pinch of salt and pepper and sauté until softened and slightly browned, 5 minutes. Remove from pan and set aside.
To the pan add the salmon. Season with salt and pepper and sear until cooked through but not overdone, about 3 minutes per side. Remove from pan and pull apart with your fingers, once cooled a little.
In a small bowl, whisk together the remaining 2 Tbs. oil, Dijon, chopped chives and a pinch of salt and pepper. Add more oil if needed.
Arrange the kale leaves on a large plate. Loosely place the salmon pieces over the greens, along with the corn and zucchini. Then place the tomatoes and beets over the vegetables. Drizzle the chive vinaigrette over the salad and garnish with fresh mint leaves.
Um, yeah.
It should be a rule that I don’t look at food blogs before noon. This has me drooling. It’s my kind of salad.
All those colors… flavors… ohhhh my Bev! What a great summer salad fo sho~!
This is the kind of food I love! I especially love the earthy flavors beets impart ina salad!
Salmon is my fav protein. It’s my go-to for hot and cold meals and I love it in a salad. Only thing I’d do diff, is I’d leave out the beets. What ARE beets anyway? And why are they that color???
Oh girl! There are so many good things going on here…
I sure do want summer to land in my mouth and stay a while. The season is always too short. Having salads like this makes summer that much better.
I wish I had a time machine to go back to last night after seeing this and make my last salmon fillet like this. Ugh, science, hurry up!
the whole thing looks great from the seared salmon to the beets to the corn – summer on a plate!
It looks so good I’ll ignore that Gweneth may have had a hand in it.
totally MY TASTE!
I now have an awesome idea for dinner tonight! Thanks!
Keep the tomatoes and zucchini coming!
This looks so gorgeous, I’m even willing to overlook the fact that you used beets. *shudder*
summer can land in my mouth and stay all year (that’s what she said…?)
That baby kale is so cuuuuute. And I will never tire of the zuccs! I grill huge chunks of ‘em…and say “mmm ohmygahhhh so yummy” out loud a lot.
omg i’m so obsessed with salmon!!
This salad looks amazing. All those yummy veggies! Really you could top it with any protien and it will be delish.
Loving all these fresh flavors here, and that salmon looks so juicy!
Wow! I am craving for Salmon and salad right now…You are making me hungry. This is absolutely yummy!
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Looks fantastic Bev! I like the Gwyneth Paltrow’s book too. Has great inspiration in it! Can’t wait to try your salad.
Oh my yumminess. That salad looks fantastic. I so want to be your neighbor!
Salmon and beets together are my life. You and your saggy top not are my life, too.
Great, we have so many zucchinis from our garden and now I have another zucchini recipe to try! Thanks.
Salmon is my favorite food ever. Therefore this could be my favorite salad ever.