Kale & salmon salad

Had to join the health food craze and do a kale salad as it is really delicious with a Dijon mustard dressing and a bit of citrus.  A perfect excuse and another reason to have perfectly cooked salmon from the steam oven 🙂

You can alter the ingredients to what you have on hand.  I have used the baby kale leaves that you can buy now but if you use the large leaves, cut out the centre stem, wash well and slice thinly.

Of course, you can also substitute the lentils for cooked brown rice or quinoa.  This is really one of those delicious salads that is perfect for entertaining.

Ingredients:  Serves 4

2 pieces of salmon, skin and bones removed or 4 small pieces for individual serves
1 bag or bunch of kale, trimmed and sliced
2 blood oranges, rind removed from one and segmented
1 yellow capsicum, thinly sliced
1x 400g can lentils
large handful of green beans
½ cup roughly chopped dill
1/3 cup pumpkin seeds, toasted

Dressing:
3 tbsp. grape seed oil
1 tsp Dijon mustard
1 tbsp. lemon juice
1 tsp honey
pinch salt and pepper

Method:

1. Depending on the size of your salmon, steam @ 95°C for 2-5 minutes.  Set aside to cool.
2. Put the green beans into the solid steamer tray, add the washed lentils and cook @ 100°C for 2 minutes.  Remove beans and drain any water from lentils.  Add the rind of one blood orange and stir through. Although the lentils are cooked they will absorb the flavours more if warmed.
3. Mix the dressing ingredients in a small jar, taste and set aside.
4. Toast the pumpkin seeds in a 140°C oven for about 10 minutes, they are so much nicer than straight from the packet.
5. Mix most of the dressing through the salad, reserving a little for the top.
6. Combine all the salad ingredients onto a large platter or individual plates depending on how you are serving.
7. Flake or place the salmon on top, garnish with more dill, sprinkle over the seeds and serve.

Note:  This would be a delicious salad to serve for Christmas with its gorgeous colours!