Salmon & Spicy Raspberry-Kale Salad

Salmon & Spicy Raspberry-Kale Salad

PREP TIME: 10 minutes

COOK TIME: 10 minutes

TOTAL TIME: 20 minutes

Simple doesn't have to mean uninspiring. This beautiful salmon cooks up tender and flavorful. Served with a side of Raspberry-Kale, this recipe makes a healthy, tasty meal in minutes. Though you may feel tempted to scrimp at the store and buy a cheap cut of salmon, or a bottle of non-virgin coconut oil, the flavors will be dramatically increased if you go big and bring home the good stuff on both accounts.

Ingredients:

For the Salmon:

• 1 pound high-quality, responsibly farmed salmon (try Whole Foods North Atlantic salmon)
• 1/4 cup coconut oil, melted
• 6 fresh garlic cloves, finely chopped
• sea salt and fresh-ground pepper to taste

For the Salad:

• 1/2 cup walnuts
• 1 tablespoon maple syrup
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon cayenne
• 1/4 cup coconut oil, melted
• juice and grated rind of 1 orange, 1 lemon, and 1 lime
• 2 tablespoons apple cider vinegar
• 1 clove garlic
• salt and pepper to taste
• 10 cups baby kale
• 1 pint raspberries

Directions:

For the Salmon:

Preheat oven to broil. Drizzle melted coconut oil over salmon. Sprinkle with chopped garlic. Salt and pepper generously. Place on top rack in oven and cook JUST until the fish flakes all the way through, about 7-9 minutes. Remove and all to rest for a few minutes before serving.

For the Salad:

Place walnuts, maple syrup, pumpkin pie spice, and cayenne into a small saucepan. Heat over medium heat, stirring constantly, until the maple syrup boils and reduces. Transfer to a piece of parchment and cool.

In a blender or food processor, combine the coconut oil, orange, lemon, lime, apple cider vinegar, garlic, and 1/2 teaspoon of salt together then blend until pureed. Drizzle over kale. Toss with raspberries and walnuts. Salt and pepper to taste.

Serve with salmon and enjoy!

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Article source: http://www.cheekykitchen.com/2012/10/the-best-salmon-youll-ever-make-at-home.html