Kale Salad with Pan-Seared Salmon and Creamy Avocado Dressing

seasonedbysilvie.com
serves 2
Ingredients 

• 1 bunch curly kale, de-stemmed and chopped
• 2 salmon fillets
• 1 tbsp adobo seasoning or sub for your favorite salmon seasoning (garlic powder, onion powder, smoked paprika, etc.)

For the Creamy Avocado Dressing:

• 1 seeded jalapeño if wanting less spice, start with 1/2 small seeded jalapeño
• 1 large avocado
• 2 cloves garlic
• 1 juiced lemon
• 1/2 tsp salt
• 1/4-1/2 cup olive oil

​​ ​

Preparation

• Chop the jalapeño into a few large chunks and add it to the food processor. If more heat is desired, keep some of the jalapeño seeds with the pepper.
• Add the rest of the dressing ingredients to the food processor: 2 large garlic cloves, 1 large avocado, juice of 1 lemon and a pinch of salt.
• Turn the food processor on and drizzle in ¼-½ cup olive oil or until your dressing reaches desired consistency.
• Add your de-stemmed and chopped kale to a salad bowl and pour the Creamy Avocado Dressing over the kale.
• Massage the dressing into the kale using your hands or tongs until well combined and the kale has softened. Set aside in the fridge while you prep the salmon.
• Heat a nonstick skillet over medium heat. Pat the salmon fillets dry with a paper towel.
• Season the salmon fillets with adobo seasoning or seasonings of your choice: garlic powder, onion powder, smoked paprika, salt, pepper, etc.
• Add a couple tablespoons of cooking oil to the skillet and allow to heat for another 30 seconds.
• Place the salmon fillet skin side up in the skillet and sear until the salmon has cooked halfway up the fillet, about 2-3 minutes.
• Flip the salmon fillet and continue to sear for another 2-3 minutes or until the salmon is flaky and cooked through. Searing time will depend on thickness of the salmon.