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Feature image of Sauce Pizza and Wine (copycat) salmon and kale salad

Sauce Pizza and Wine (Copycat) Salmon and Kale Salad

Lori
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Servings 2 Entrée Salads

Ingredients
  

  • FOR THE VINAIGRETTE
  • 1/2 teaspoon Dijon mustard
  • 1 1/2 tablespoons champagne vinegar
  • 1/2 teaspoon fresh minced garlic
  • 1/4 cup quality extra virgin olive oil
  • 1 teaspoon agave nectar
  • Salt and fresh cracked pepper to taste
  • FOR THE SALAD
  • 2 skinless salmon portions about 6-7 ounces, room temperature
  • 1 teaspoon of olive oil
  • 4 cups Romaine hearts torn into approximately 2-inch pieces
  • 2 cups Lacinato kale dinosaur kale torn into approximately 2-inch pieces, without ribs
  • 1/4 cup currants can substitute raisins
  • 1/2 cup cooked farro
  • 1/2 cup coarse cashew pieces
  • Salt and cracked pepper to taste

Instructions
 

  • Whisk the vinaigrette ingredients together and set aside.
  • Place all the salad ingredients in a large bowl.
  • Heat a large non-stick skillet over medium heat. Then season both sides of the salmon portions with salt and fresh cracked pepper.
  • When the pan is hot, drizzle two thin lines of olive oil near the center of the pan about 4 inches apart. Then place a salmon portion on each length of drizzled oil, making sure they do not touch.
  • Cook for 3-4 minutes or until the bottom flesh of the fish has become opaque to the center of the filet.
  • Flip the fish and cook the other side until the entire side view of the fish is opaque. Remove from heat and let rest for a minute.
  • Toss the salad in the vinaigrette and then transfer the dressed salad to two large plates.
  • Break the pan-seared salmon portions into chunks along the grain of the meat. Top the two salads with the chunks of salmon and serve.

Notes

Farro is a delicious, chewy, nutty whole grain. Choose whole farro at the store. It is easy to make as needed without a lot of measuring.
To measure, keep in mind that unlike rice, which tends to triple in volume after cooking, farro only doubles. And there is no need to measure water exactly.
Bring more than enough water to cover the farro to a boil, add salt, add the farro, and then reduce heat and simmer for 20-25 minutes until the grain is soft but still chewy. Don't overcook or it may still be chewy but may be too starchy.
When cooked, pour into a strainer to drain and allow to cool.
For this recipe, I needed 1/2 cup of cooked farro, so I added 1/4 cup of raw farro to the boiling water.