Salmon with Champagne Vinaigrette

By kikilu Published: August 28, 2012

• Yield: 4 Servings

by Kiki Luthringshausen of Beauty and Her Feast

Ingredients

• 4 5 oz pieces of center cut salmon skin removed
• 1 pint grape tomatoes halved
• 1 avocado cubed right before serving
• 1 bunch kale coarsely chopped
• 2 garlic cloves cut in half
• 1 lemon juiced
• 1/2 cup olive oil plus 4 Tbs
• 1 shallot minced
• 1/4 cup champagne vinegar
• 2 Tbs Dijon mustard
• 1 Tbs honey
• Salt/Pepper

Instructions

1. In a small bowl, whisk 1/2 cup olive oil, champagne vinegar, 1/2 of lemon juice, shallot, dijon, honey and salt & pepper. Whisk until the mixture emulsifies then set aside.
2. Rub about a tablespoon of olive oil on the salmon and season generously with salt & pepper.
3. Heat a medium nonstick skillet on medium-high heat.
4. When the skillet is hot, add the salmon and cook for 3 - 4 minutes or until it's seared. Flip and cook for an additional 3 minutes. Less for rare or 1 min additional for well done.
5. In a separate skillet, heat 3 tablespoons olive oil on medium heat. Add the garlic swishing around until it browns then remove and discard.
6. Add the kale and toss in the hot oil. When the kale begins to wilt, season with salt and pepper and add remaining lemon juice (1/2 a lemon)
7. Divide kale between four plates. Add a heaping spoonful of tomato/avocado mixture then place a piece of seared salmon on top. Pour some vinaigrette over each dish and serve.

• Cuisine: American
• Course: Entrée
• Skill Level: Easy