Isabella's - Tuscan Kale Salad with Salmon - City Cookin'

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Isabella's - Tuscan Kale Salad with Lemon Dressing, Quinoa, and Sauteed Salmon
Serves 1

Ingredients
1 tablespoon olive oil
1 teaspoon fresh lemon juice
½ teaspoon dijon mustard
1 teaspoon cream or half and half
2 teaspoons fresh chopped dill
1 4 oz piece of salmon*
2 large handfuls of kale that's been washed with stems removed* and trimmed
¼ of a small head of radicchio, trimmed and sliced
¼ cup freshly grated parmesan
¼ cup cooked quinoa


Instructions
In a small bowl, wisk together olive oil, lemon juice, dijon, cream/half and half, along with a good sprinkling of salt. Taste and adjust, adding more lemon juice if the dressing tastes flat, more salt if needed, etc. Stir in chopped dill and set aside.*
Heat a medium pan with a little olive oil. Season salmon with salt and pepper on both sides. Place salmon skin side down on hot pan and cook until skin has crisped, about 4 minutes.
Carefully flip so the skin stays intact and cook until just cooked through, another 3-4 minutes.
In a large bowl, combine kale and radicchio. Toss with half of the dressing, adding more if desired. Sprinkle with grated parmesan and toss again.
Serve salad with quinoa on top, topped with sauteed salmon, with a squirt of lemon over the fish.

Notes:
*If making this dressing to serve later, wait to add dill until just before serving.
*See my kale chips video for instructions on how to remove kale stems.
*Feel free to use any protein with this salad or leave it out altogether.

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