Salmon And Kale With Creamy Tahini Dressing.

Add your cleaned, pat dried and chopped kale leaves to a large glass bowl. Along with with the 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.

INSTRUCTIONS.

Preheat your oven to 200 C, line a baking sheet with parchment paper.

Pat dry your fish fillets using a paper towel, 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 from the oven and set aside to cool, then cut it into 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.

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