Dishes

Bowery Baby Kale Blend with Seared Salmon and Citrus-Mustard Vinaigrette

Prep: 15 minutes | Cook: 8-10 minutes Serves 4

This two-for-one dressing works just as well on a light piece of fish as it does on greens. Choose a mild, sweet fish such as salmon or arctic char—it will stand up nicely to the zest of the dressing and balance the hearty baby kale.

Ingredients
  • 12 ounces salmon filet
  • Kosher salt and freshly ground black pepper
  • 5 tablespoons olive oil, divided
  • 1 small shallot, finely chopped
  • 3 tablespoons lemon juice
  • 1/2 teaspoon sugar
  • 2 tablespoons Dijon mustard
  • Bowery Baby Kale Blend, 4.5 oz
Recipe Preparation
  1. Season salmon with salt and pepper. Heat oil in a medium skillet over medium-high heat. Add salmon, cut-side down, and cook until golden brown and cooked through, 8 to 10 minutes, flipping halfway. Transfer to a plate.
  2. Whisk together shallot, lemon juice, sugar, and Dijon in a medium bowl. Stream remaining olive oil into the bowl, whisking constantly, to make a creamy dressing, and season with salt and pepper.
  3. Flake the salmon into large pieces and plate on top of Baby Kale Blend and serve with vinaigrette.