When it comes to glow, the omega-3 fatty acids in salmon are key. Salmon also contain astaxanthin, a carotenoid with exceptionally strong antioxidant effects. Carotenoids can add color and glow to the skin. On top of the great benefits from salmon, this salad boosts glow thanks to the deep leafy greens, the healthful fats in avocado and olive oil, and the vitamin C in the lemon juice. Make this a regular on your summer menu, and then sit back and wait for people to ask you what your secret is!
Pan-Seared Salmon Salad With Lemon-Tahini Dressing
Serves 4
Ingredients:
4 (6-ounce) wild-caught salmon fillets, skin on (king or coho salmon recommended)
Sea salt and ground black pepper, to season
2 tablespoons extra-virgin olive oil
2 bunches lacinato kale
1 ripe medium-sized avocado, peeled, pitted and sliced
Lemon-Tahini Dressing
¼ cup extra-virgin olive oil
¼ cup tahini
2 tablespoons water
2 tablespoons lemon juice
2 teaspoons maple syrup
1 garlic clove, minced
½ teaspoon sea salt
Ground black pepper, to taste
Directions:
1. Pat salmon fillets dry and season with salt and pepper.
2. In a 12-inch stainless steel or nonstick skillet over medium-high heat, warm oil.
3. Place fillets in skillet skin-side up and cook for 4 to 6 minutes, then flip and cook for another 4 to 6 minutes. For the best sear, resist the urge to check the fillet before you flip it. Remove fillets to a plate; set aside.
4. To make the dressing, in a blender, add oil, tahini, water, lemon juice, maple syrup, garlic, salt, and pepper and blend until emulsified. Add an additional tablespoon of water if dressing is too thick, and blend again until desired consistency. Set aside.
5. Using a sharp knife, remove the ribs of the kale. Wash, chop and dry the leaves, and place in a large bowl. Massage for 45 to 60 seconds with a small amount of dressing to soften the kale.
6. To serve, divide kale mixture between 4 plates. Top each with a salmon flllet and avocado slices. Drizzle remaining dressing evenly over each plate.