|2 servings||calories per servings 480||protein serving 43 g||carbs per serving 22 g||total fat per serving 24 g|
Wild-caught sockeye salmon, topped with a simple, three-ingredient glaze, is roasted and paired with a captivating slaw made with ribbons of kale, sweet-tart apple, blue cheese and crunchy walnuts – a sophisticated upgrade from standard cabbage slaw. This meal is worthy of a classy dinner party, yet so quick and easy to put together.
|Nutrition Facts||/ Per Serving|
|Total Fat||24 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||22 g|
|Dietary Fiber||4 g|
MISE EN PLACE
• Heat oven to 400° F.
• Zest and juice lemon.
• Discard any tough kale stems. Thinly shred leaves crosswise.
• Quarter and core apple. Thinly slice wedges crosswise.
• Very thinly slice celery at an angle.
• Peel and halve shallot. Thinly slice crosswise.
• Grease baking sheet with 1 teaspoon olive oil. Arrange salmon on sheet.
• In a small bowl, combine mustard, sugar and 1/2 teaspoon Hot Steve salt.
• Spread mixture on salmon.
• Roast in oven until firm to the touch and opaque throughout, 8-10 minutes. (For slightly rosy center, roast just 6-8 minutes.)
While salmon roasts, in a large bowl, combine lemon juice, lemon zest, sour cream, blue cheese and 1 teaspoon olive oil.
Add kale, apple, celery and shallot. Toss to coat. Season to taste with pepper.
• Divide salad between 2 plates.
• Garnish with walnuts.
• Add salmon, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...