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About the Dish

  • Wild Alaskan Sockeye Salmon

    Wild Alaskan Sockeye Salmon

  • Gulden's Spicy Brown Mustard

    Gulden's Spicy Brown Mustard

  • Turbinado Sugar

    Turbinado Sugar

  • Beautiful Briny Hot Steve Salt

    Beautiful Briny Hot Steve Salt

  • Lemon

    Lemon

  • Sour Cream

    Sour Cream

  • Blue Cheese

    Blue Cheese

  • Kale

    Kale

  • Apple

    Apple

  • Shallot

    Shallot

  • Walnuts

    Walnuts

METHOD

1
Heat oven to 400° F.
2
MISE EN PLACE Zest and juice lemon. Remove and discard any tough kale stems. Working in batches, stack kale leaves and thinly shred. Quarter and core apple; thinly slice wedges crosswise. Cut celery on diagonal into very thin slices. Peel and halve shallot; slice into thin half-moons.
3
Grease baking sheet with 1 teaspoon olive oil, and top with salmon. In a small bowl combine mustard, sugar, and 1/2 teaspoon Hot Steve salt. Spread over top of salmon. Roast until firm to the touch and opaque throughout, 8 to 10 minutes. (For slightly rosy center, roast only 6 to 8 minutes.)
4
While salmon roasts, in a large bowl combine lemon juice, lemon zest, sour cream, blue cheese and 1 teaspoon olive oil.
5
Add kale, apple, celery and shallot, and toss with tongs to evenly coat with blue cheese mixture. Season to taste with pepper.
6
Divide salad between 2 dinner plates, and sprinkle with walnuts. Add salmon, serve and enjoy!