Smoked Salmon and Kale Salad
| Serves | 4 |
|---|---|
| Ingredients | Nuts, Seafood, Vegetables |
| Menu Part | Salad |
| Cuisine Type | American |
Source: Kaiser Permanente
“This is a signature dish that highlights the fresh Pacific Northwest salmon. It is served at Sunnyside Medical Center as well as the Westside Medical Center, our brand new hospital in Hillsboro Oregon,” says Greg Gates, regional executive chef for Kaiser Permanente. “The classic smoked salmon is always too high in sodium, so we purchased a smoker and came up with our own brine, which was lower in sodium, and then we increased the smoking time to add more flavor.”
Ingredients
4 oz. baby kale
4 oz. julienned apple
4 oz. Poppy Seed Dressing (recipe follows)
8 oz. smoked salmon
2 oz. Pickled Onions (recipe follows)
2 oz. toasted pecans
Poppy Seed Dressing
Yield: Four ounces
1/2 cup white wine vinegar
1 1/2 tsp. Dijon mustard
1 1/2 tsp. minced shallots
1/2 tsp. kosher salt
1 1/2 tsp. sugar
1 cup olive oil
3/4 tsp. poppy seeds
Pickled Onions
Yield: Four servings
1/4 tsp. kosher salt
1/4 tsp. sugar
1/4 tsp. pickling spice
3 oz. white wine vinegar
4 oz. sliced red onions
Steps
- In bowl, combine kale, apple and Poppy Seed Dressing. Toss until well mixed.
- To plate, place 1 ounce salad in center of plate. Place 2 ounces salmon on salad from top of salad to edge of plate.
- Top salad with 1/2 ounce pickled Onions. Sprinkle 1/2 ounce pecans over top of salad.
Poppy Seed Dressing
- In robot coupe blend all ingredients except poppy seed and olive oil.
- Once mixed well, slowly add oil. Once emulsified, add poppy seeds.
Pickled Onions
- Place first four ingredients in bowl and whisk until well blended.
- Boil sliced onions in just enough water to cover for no more than 30 seconds. Drain and add to marinade. Chill overnight.