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Salmon And Kale With Creamy Tahini Dressing
Add your cleaned, pat-dry, and chopped kale leaves to a large bowl. Along with sea salt, pepper, and fresh lemon juice. Massage kale for about 4 minutes, or until leaves are sweet and tender.
INGREDIENTS.
4,6-ounce wild salmon fillets
Juice of 2 fresh limes
2 tbsp olive or avocado oil.
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
8 cups torn fresh kale leaves, stems removed.
2 cups grape tomatoes, halved
1 tbsp sesame seeds.
Creamy Tahini Dressing.
1/4 tsp ground white pepper
1/3 cup tahini paste
1/4 cup freshly squeezed lemon juice
1/2 tsp garlic powder
1/2 tsp sea salt
2 tbsp cold water or as needed.
Salmon And Kale With Creamy Tahini Dressing
INSTRUCTIONS.
Preheat your oven to 200 C, and line a baking sheet with parchment paper.
Pat dry your fish fillets using a paper towel and place them on the prepared baking sheet.
Whisk lemon juice, olive oil, salt, and pepper together in a small mixing bowl.
Next, generously rub this mixture all over the salmon fillets.
Bake for 15-18 minutes, just until flaky. Once done remove it from the oven and set it aside to cool, then cut it into a larger bite-size using a fork.
Meanwhile, in a small bowl, whisk well all your tahini dressing ingredients. Add a bit of water as necessary to reach your desired dressing consistency.
To assemble the salad, place kale and tomatoes in a large mixing bowl.
Top with fish pieces and drizzle with the creamy dressing.
Sprinkle with sesame seeds, too well, and serve.
Salmon And Kale With Creamy Tahini Dressing
