Kale Caesar Salad with Blackened Salmon
3 tablespoons butter
1-1.5 pounds salmon filets, skin removed, cubed ~1.5 inches
4 tablespoons blackened spice blend (see below)
1 bunch kale, spines removed, washed and dried well
Walden Farms Caesar Salad Dressing
1 cup chickpeas, drained and rinsed
2 tablespoons capers
2 cups croutons
2 tablespoons Pereg smoked paprika
1 tablespoon Pereg sweet paprika
1/2 teaspoon Pereg onion powder
1.5 teaspoon Pereg garlic powder
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon Pereg pepper
1/2 teaspoon Pereg cumin
1 tablespoon brown sugar
1 teaspoon chili chipotle powder
Kale Caesar Salad
Blackened Spice Blended
Prepare the Kale Caesar Salad with Blackened Salmon
Preheat oven to 400 degrees Fahrenheit.
Melt butter in a medium bowl.
Dip salmon cubes into butter and then into blackened spice, coating all sides. Bake in a single layer for about 10 minutes.
In the meantime, assemble salad - place kale in large serving bowl. Coat with a small amount of dressing, tossing to coat well. Add in chickpeas, capers, croutons and cubed salmon. Pour in extra dressing to taste.
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