Major Tom to ground control…
I have an announcement to make!
But I want to talk to you about salad first. Since I neeeeever taaaaaalk to you about saaaaaaalad (said in Barbara Walter’s voice). Right? Shoulder shrug, nod, dosey doe thinks Major Tom? Right. So you just hold your pretty white horses. I know you’re as excited as me, but let’s reel it in for a cotton pickin’ minute and allow the salad thing happen.
If it were up to me, this salad would be called Orange-Ginger Salmon Kale Salad with Pears, Goat Cheese, Avocado, Red Onion and Orange-Ginger Dressing. Okay, it is up to me, but I’m fully aware that titles longer than 3 words get lost on the best of us, even geeeeeeniuses such as myself (seriously? You’re going to let me get away with that? Doing so sets precedence for future ego-boosting statements, so if I were you, I’d try to bring me down a notch or twelve. You can leave a message after the beep. Beep).
I may always say this, but I 200% always mean it: this is the best salad ever. The orange-ginger dressing alone made me wish my head was shaped differently so that I could lick the bowl with more gusto and efficiency.
Plus, plus, pluuuuuuus: I baked the salmon IN the orange-ginger dressing, which made it INSANE! And then I added goat cheese, pear, avocado and red onion. And what happened brought me to tears. There are things in life worth crying over, and they may as well be made out of food.
Okay. Onward and upward, my friends. Time for my announcement. Commencing countdown…
Fooooour threeeeee twwwwo onnnnnnne –
Let Them Eat Kale! is now available for pre-order! ! !
It’s craaaaaaazyyyyyy! Just last week, I told you Delicious Probiotic Drinks (cookbook 1) was available for pre-order, and now I’m telling you the very same thing about Let Them Eat Kale! So much information, so little time, so many recipes, TWO books to add to your Julia shrine…errr…I mean…coffee table.
Let Them Eat Kale! includes recipes for breakfast, lunch, dinner, appetizers, salads, snacks, and soups. ALL recipes include kale, ALL recipes are delicious, ALL recipes you have never seen before on this blog! New to you, me (weeeell, that’s not true, I did make the book), and everyone in between! Placing your order now through amazon means you will get this lovely book mailed to you when it is released in July.
I have had a marvelous time
eating my way through creating this book and can’t thank you all enough for your support. I’m totally singing the theme song to The Golden Girls right now (and not very well, at that…have you heard my singing voice? Atrocious). Thank you for being a friend!
Oh, and here’s the recipe for the salad. Let you eat kale! And them…they should eat it too. We all should. FOOD!
Kale Salad with Salmon and Orange-Ginger Dressing + An Announcement!
For the Dressing
- 1 teaspoon fresh ginger peeled and finely grated
- Zest of 1 orange
- 1 cup orange juiced (1/3 )
- 3 tablespoons olive oil
- 1 tablespoon white vinegar
- 2 teaspoons pure maple syrup
- Salt to taste
For the Salmon
- pound .75 salmon fillet
- 3 tablespoons Orange-Ginger Dressing see above
- 1 tablespoon fresh ginger peeled and finely grated
- ¼ teaspoon kosher salt or to taste
For the Salad:
- 1 leaves head curly kale rinsed and chopped, or kale of choice
- 1 bosc pear peeled and chopped
- 1 avocado sliced
- 2 ounces to 4 goat chevre crumbled, cheese
- ½ cup red onion thinly sliced
- Salmon recipe above
- Desired amount of Orange-Ginger dressing
Preheat the oven to 375 degrees F.
In a small bowl, whisk together all of the ingredients for the salad dressing.
Place the salmon fillet on a long piece of foil.
Drizzle 2 tablespoons of the orange-ginger dressing over the fillet, add more fresh grated ginger (1 tablespoon) and sprinkle salt.
Pull together the edges of the foil, making a foil packet around the salmon fillet. Place the foil packet in a small casserole dish. Allow fillet to marinate in the refrigerator at least 10 minutes.
Place the casserole dish with the salmon in the oven and bake for 20 to 25 minutes, or until cooked through. When the foil packet is cool enough to handle, chop the salmon fillet into bite-sized pieces.
In a large salad bowl, add the chopped kale, pear, avocado, goat cheese, onion, and toss in desired amount of dressing.
Serve salad with chopped salmon on top.