• 1-2 bundles of kale
• 1 Cup cooked couscous or quinoa
• 1 large piece of salmon
• Kosher salt
• Fresh ground pepper
• Makoto ginger salad dressing or salad dressing of your choice
• 1/2 Cup chopped strawberries
• 1 Lemon
This recipe is so simple! I first tried it out in the summer for a light lunch and dinner but I think it can be made year-round for a easy and filling meal.
Depending on your taste you can simply wash and chop the kale in preparation for the rest of the salad. In this recipe I used the kale raw instead of steaming or baking.
Once kale is washed and chopped set aside in salad bowl.
Wash and chop strawberries and set aside in same salad bowl with kale.
Of course, wash salmon and season as you like. I like to keep it simple with a 1/4 teaspoon kosher salt, fresh ground pepper and fresh lemon juice of 1 lemon. Cut 1 lemon in half, squeeze 1/2 on salmon and place the other 1/2 in pan for added flavor that's released while cooking.
Cook salmon for 10 minutes on medium heat. Time and temperature may need adjusting depending on the type of pan you're using and your stove. I prefer a cast iron skillet which gets pretty hot on medium heat.
Once the salmon is finished cooking simply chop into small pieces and mix in with kale and strawberries and enjoy! One of my favorite dressings with this recipe is Makoto Ginger Dressing.