Best Seared Salmon Salad Recipes

SEARED SALMON WITH CITRUS AND ARUGULA SALAD

Steps:

• Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
• Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
• Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
• Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
• When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
• Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
• Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.

SEARED SALMON WITH BEET RISOTTO, SAUTEED SPINACH, WILD MUSHROOMS AND A BEET AND CARROT MICRO-GREEN SALAD WITH CARROT SAUCE

Steps:

• Let beets cool until cool enough to handle, then peel and cut into chunks. Transfer beets to a blender or food processor along with 1 1/4 cups of stock and blend together. Add the remaining stock and blend. Add oil to a small saucepan and heat over medium heat. Add the rice to the oil and toast it for a couple minutes. Add half the beet puree to the rice, then slowly add the rest of the beet puree, stirring constantly. Season with salt and pepper, to taste. Cook until rice is tender and then fold in the butter. Keep warm in a hot water bath.
• Heat the water, but do not boil it. Place mushrooms in a bowl; add hot water directly to the bowl and let sit about 15 minutes. Squeeze mushrooms free of water, reserving 1/4 cup of the mushroom water, and transfer mushrooms to a different bowl and set aside. (Mushrooms will be almost 5 ounces when soaked in water.) In a small bowl, whisk the reserved mushroom water with the balsamic. Whisk in the olive oil. carefully pour the sherry into a small skillet over medium-high heat and flambé. Immediately pour it into the vinaigrette. Season with salt and pepper, to taste, and set aside.
• Wash the spinach well, dry it, and remove stems. Heat up a saute pan, then add oil. Add spinach and let wilt. Season with salt and pepper, to taste, and keep warm in a hot water bath. Wring spinach dry before serving.
• Peel carrot and juice it. Pour the juice into a small saucepan. Add honey and oil and reduce over medium heat until syrupy, about 20 minutes. Place in a plastic sauce bottle.
• Marinate the salmon in the mushroom vinaigrette for about 30 minutes at room temperature. Remove salmon and pat dry with a paper towel. Season salmon with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add the oil and when hot, but not smoking, add salmon, skin side up, in pan. Sear for 3 to 5 minutes, flip, and continue cooking another 3 to 4 minutes. Remove from heat and keep warm until ready to serve.
• Peel and put the beet through a suziewah (turning slicer); place in cold water. Peel and put the carrot through a suziewah; place in cold water. Toss with remaining mushroom vinaigrette. Reserve micro-greens for plating and set salad aside.
• To serve: Place a ring mold in the center of a dinner plate. Add the beet risotto until full. Remove the ring mold. Place the sauteed spinach on top of risotto. Place a salmon fillet on top of the spinach. Place the wild mushrooms on top of the salmon. Put the micro-greens on the center of the fillet. Place several curls of beet and carrot on micro-greens. Garnish the plate with dots of carrot sauce. Wipe the plate clean of debris and repeat process for remaining 3 plates. Serve immediately.

PAN SEARED AND ROASTED SALMON WITH CRISP CUCUMBER SALAD; HORSERADISH DIJON SAUCE

Steps:

• Salad: Peel the cucumbers, trim the ends, and cut in half lengthwise. Remove the seeds by scooping out the centers of the cucumbers with a teaspoon. Slice cucumbers crosswise into 1/4-inch pieces, place them into a colander fitted over a bowl, and toss with salt. Weigh the cucumbers down lightly with another bowl fitted inside the colander, and place cucumbers in the refrigerator. Drain for 1 to 2 hours. Transfer cucumbers to a mixing bowl and toss with the onion and red pepper. In a separate small bowl, dissolve the sugar in the vinegar, pour vinegar over the top of the cucumbers, and toss in the dill. Marinate in the refrigerator for at least 1 hour before serving.
• Sauce: Whip the cream until thick and add the horseradish and mustard. Season with salt and pepper, to taste, whisking. Taste and adjust seasoning if necessary. Set aside until serving.
• Salmon: Preheat oven to 375 degrees F. Place a large, oven-proof saute pan over medium-high heat. Add olive oil and swirl to coat the bottom. Season the fillets with salt and pepper, brush each fillet generously with butter onto the skin side only. Place the fillet into the hot pan, butter side down, and brown for 2 minutes over high heat. Pop the pan into the oven for 3 minutes. Remove and serve.
• Plating: Mound one quarter of the cucumber salad into the center of each plate, and top with one salmon fillet, skin side-up. Surround with one quarter of sauce, and serve.

SESAME SEARED SALMON SALAD

Steps:

• For the salmon: Combine the soy sauce, sesame oil, rice wine vinegar, and fresh orange juice in a shallow dish. Add the salmon and marinate for 24 hours in the refrigerator.
• Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray.
• Mix the sesame seeds together. Dredge 1 side of the salmon in the sesame seeds and pan sear the seeded side only. In a saute pan over high heat, add a touch of sesame oil and sear the fillet in the middle of the pan until you smell the sesame seeds cooking, about15 seconds. Flip to the other side and cook for 10 seconds. Transfer to the prepared baking sheet and cook until desired doneness, 6 to 10 minutes.
• For the vinaigrette: In a food processor, blend the miso paste with the sesame oil and rice wine vinegar. Slowly add the olive oil, soy sauce, and salt and pepper, to taste.
• For the vegetables: In a skillet over medium-high, saute the zucchini, yellow squash, and carrot in the olive oil, sesame oil, and soy sauce for about 45 seconds.
• For the salad: In a large bowl, toss the greens with 2 ounces of the miso-soy vinaigrette and arrange on a plate. Place the stir-fried vegetables on top. Sprinkle with the cashews and tomato slices. Arrange the salmon on top and drizzle with a little sweet soy sauce.

PAN-SEARED SALMON WITH KALE AND APPLE SALAD

Steps:

• Bring the salmon to room temperature 10 minutes before cooking.
• Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
• While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.
• Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
• Divide the salmon, salad and rolls evenly among four plates.

PAN SEARED SALMON WITH ASPARAGUS LEMON SALAD, RED WINE REDUCTION AND WATERCRESS PUREE

Steps:

• Red wine reduction: Put all ingredients in a wide shallow pan and bring to a simmer over medium-low heat. Slowly reduce until concentrated and thick.
• Salad: Bring a small pot of salted water to a boil over medium heat. Add the asparagus, blanch for just 1 minute and then drain. Heat a large saute pan over medium heat and add olive oil. Stir in the shallots and cook until they begin to turn translucent. Add the asparagus and cook until heated through. Stir in the lemon zest and lemon juice and season with salt and pepper, to taste.
• Salmon: Heat a large saute pan over medium-high heat and add the olive oil. Season the salmon fillets with salt and pepper, to taste, and sear until almost cooked through, about 7 minutes. Turn the fillets over and cook them for 2 minutes more.
• Watercress puree: Add all the ingredients into a blender and puree until smooth. Taste and adjust seasoning.
• Arrange the salmon on a serving platter and garnish with the wine reduction and watercress puree. Serve the salad alongside or in a separate bowl.

SEARED SALMON WITH 3 BEAN SALAD

Steps:

• Place all 3 kinds of beans in large mixing bowl and toss with remaining ingredients. Season, to taste, with salt and pepper. Set aside.
• Season salmon with cumin, salt and pepper. Heat oil in a large, nonstick skillet over medium heat. Place salmon skin side down in skillet and cook until skin is crisp and golden, about 3 to 4 minutes. Turn fillets over and cook until medium rare, about 3 more minutes.
• Serve salmon with salad.

SEARED SALMON SALAD

Steps:

• Thaw fish if frozen.
• Rinse fish; pat dry.
• Sprinkle fish lightly with salt, pepper and 1/2 teaspoon of the ground cumin.
• In a medium nonstick skillet heat olive or cooking oil over medium high heat; add fish.
• Cook fish on one side for 4 to 5 minutes or until golden.
• Turn carefully.
• Cook for 4 to 5 minutes more or until fish flakes easily with a fork.
• Meanwhile, divide greens, jicama and olives among 2 salad plates.
• Set aside.
• To serve place 1 fish fillet atop greens on each plate.
• Combine salad dressing and remaining cumin; drizzle atop salmon.

SEARED SUMMER SALMON SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook campanelle in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
• Heat olive oil in a large skillet over medium heat until sizzling. Add garlic; cook and stir until fragrant, 30 seconds to 1 minute. Add salmon; cook until browned and flaking apart, about 5 minutes per side.
• Transfer salmon fillets to a bowl with pan drippings. Pour frozen peas on top; let thaw as salmon cools, about 10 minutes. Add campanelle pasta, sugar snap peas, green onions, mustard, lemon juice, and dill; toss gently. Season with salt and pepper.

PAN SEARED SALMON WITH CAPER HERB VINAIGRETTE AND FRENCH LENTIL SALAD

Steps:

• Prepare the French Lentil Salad: Combine the diced celery, diced carrot, bay leaf, smashed garlic clove, rinsed and drained French green lentils, and 1 teaspoon (Diamond Crystal brand) kosher salt in a medium saucepan. Add cold water to cover the lentils by 2 to 3 inches.
• Bring the mixture to a boil, stir, reduce the heat to a simmer, and cook the lentils for about 20 minutes or until tender yet firm - be sure to check them after the first 15 minutes of cooking. Drain in a fine-meshed sieve and discard the bay leaf. Transfer to quarter sheet pan, spreading them into a thin layer to cool (or alternatively, a large mixing bowl). Allow the lentils to cool to room temperature.
• Meanwhile, toast the walnuts on the stovetop. Preheat a small skillet over medium-high heat. Add the walnuts to the pan, and stir continously until fragrant and they are beginning to brown. Remove from the heat and immediatley transfer the nuts to a bowl. Allow them to cool completely before roughly chopping. Set aside.
• In a large mixing bowl, whisk together the Dijon mustard, lemon zest, lemon juice, red wine vinegar, and extra virgin olive oil until emulsified. Add the cooked lentil mixture and toss gently to coat. Add the diced onion, chopped sun-dried tomatoes, parsley, dill, and toasted chopped walnuts. Toss gently to combine. Season to taste with salt and pepper. Set aside until ready to serve. If prepping ahead, refrigerate the lentil salad in an airtight container for up to 3 to 5 days.
• Prepare the Caper Herb Vinaigrette: Combine the diced shallot, capers, lemon zest, lemon juice, olive oil, and chopped herbs in a small mixing bowl. Season to taste with salt and pepper. It should be puckery and acidic, but feel free to add another tablespoon of extra virgin olive oil if desired to dilute the acidity.
• Prepare and Pan Sear the Salmon: Pat the salmon fillets dry (on both sides) with paper towels, and allow to come to room temperature slightly. Just before cooking, season both sides with kosher salt.
• Preheat a large stainless steel skillet set over medium-high heat. *Avoid over-crowding the pan by cooking the fish in batches if necessary. Water should dance on the surface on it is ready. Add 1-2 tablespoons of avocado oil (or another high smoke-point cooking oil).
• Once the oil is shimmering, gently place the salmon fillets, skin-side down, into the skillet. Reduce the heat slightly. Press the fillets down in the pan with a flat heatproof fish or other spatula for the first 10 seconds of cooking or so - this will prevent the salmon skin from curling as it cooks. Contine cooking the salmon, skin-side down, until the flesh is cooked roughly 3/4 of the way up teh fillet, and the skin is crispy and rendered. If the fish is sticking, it is most likely not ready to be flipped. Flip the salmon fillets and cook briefly for 10 seconds or so on the fesh side or until an instant thermometer inserted in center of fillets reads between 120 (medium rare) degrees Fahrenheit.
• Transfer to a plate, skin side up, and lightly sprinkle with kosher salt. Allow to rest for a minute or two as you assemble the dishes.
• Assemble and Serve: Place a spoonful of the French lentil salad in the center of each serving plate. Top with the pan seared salmon, crispy skin side up. Spoon a generous spoonful of caper herb vinaigrette over the fish (or serve on the side) and serve immediately.

SEARED SALMON WITH CRAB SALAD AND AVOCADO SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Begin by taking each salmon fillet, wrapping them around, and tying them with some kitchen twine. In a hot saute pan, sear the salmon fillets on 1 side, until crisp and golden brown. Flip the fillets onto the other side and place in the oven for 5 minutes.
• To make the avocado sauce, steep the lemon grass in fish stock and simmer on low heat for 30 minutes to infuse the flavor. Remove the lemon grass from the stock and discard. Place the stock in a blender, add the diced avocados, and blend until smooth. Lastly, add the chives for color and flavor.
• In a medium size bowl, combine the crabmeat, halved tomatoes, and lime juice. Toss lightly and set aside.
• To serve, place the salmon fillets in the center of each plate. Place a spoonful of the crab salad on the side and drizzle the avocado sauce around the plate.

PAN SEARED SALMON WARM SPINACH SALAD

Steps:

• Preheat oven to 375. Heat 3 Tbl olive oil until smoking. Sprinkle salmon with salt and pepper and carefully place in the saute pan.
• Sear the salmon for 3-4 minutes on each side, or until the salmon has a golden crust.
• Remove salmon from pan and place in oven to finish approximately 5 minutes
• While salmon is finishing, pour out the used oil from the saute pan, but do not clean. Add fresh 2 tbl of olive oil and heat until just smoking. Add the cherry tomatoes to the pan and cook for 1 minute. Add fresh garlic to the pan and cook 1 minute, Add the baby spinach to the pan and cook for 1 minute constantly fluffing the tongs. Remove from heat, add Parmesan cheese, and fluff until melted into the spinach.
• Plate the spinach mix. Remove salmon from oven and serve over the spinach. Squeeze the juice of the lemon over the salmon and serve

PAN SEARED SALMON WITH HARICOTS VERTS SALAD

Steps:

• First blanch the haricots verts in salted boiling water until al dente (or cooked to your liking). Once this is done, drain the beans into a strainer or colander and then they should be shocked by dunking the strainer of beans into a waiting bowl of ice water to stop the cooking process, which will also help them retain a great color. Drain and set aside in refrigerator until needed.
• Place 1 of the limes in a small microwave-safe bowl and microwave it until the essential oils in the skin are released. These limes will be hot coming from the microwave, so you can let them cool before squeezing them. Turn on the blender and through the feed tube, add the rosemary, tarragon, cilantro, stone-ground mustard, rice wine vinegar, and fresh ginger, and blend together until a smooth paste has formed. At this point the limes should be cool enough to squeeze. With the power on, add the lime juice through the blender feed-tube, and then very slowly add the oil and water until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.)
• Reserve some of the dressing to drizzle on the plate later. Then, mix the beans, tomato, and onions with the dressing (adjusting the amount to your preference) and refrigerate for only a couple of hours. (Don't mix too far ahead, because the salad ingredients will bleed and you will have a very runny dressing).
• Heat a large saute pan or heavy skillet for about 3 minutes over high heat. Season the salmon fillets with your choice of seasoning. Add the oil carefully, a little bit at a time, to the pan swirling it around to coat the sides. Place the salmon, flesh side down, and leave untouched for about 3 minutes. (Do not shake the pan! You are trying to get the fish's natural sugars to come to the surface in this browning process.) After about 3 minutes, use a spatula to turn the fish over and cook the other side. The fish will cook quickly, although cooking time will vary according to the thickness of the fillet. Do not overcook it. When you touch the flesh and it springs back, it is done. Remove the fish to a platter and let it rest for a couple of minutes. This rest time is very important; it will allow the juices to flow back into the fish. (Don't worry, it won't get cold!)

SPINACH SALAD WITH PAN SEARED SALMON

Steps:

• 1. To make the dressing: whisk together all dressing ingredients in a small bowl. Set aside.
• 2. Put spinach in a large bowl.
• 3. Slice the mushrooms and add to the spinach.
• 4. Toss with the dressing, using about half. If the salad looks too dry add more dressing.
• 5. Heat a cast iron skillet on medium-high heat. Cut the salmon into two pieces. Brush lightly with EVOO and season with salt, pepper, and a little smoked paprika if you have it.
• 6. Place the salmon into the skillet and sear on both sides, 3 minutes on each side, or to your preference.
• 7. Remove from pan and place on a cutting board.
• 8. Plate the salad onto two dinner plates.
• 9. Slice the egg with an egg slicer or with a small knife and place on the side of the salad as a garnish. Use half of the egg for each plate.
• 10. Sprinkle half the walnuts on top of each salad.
• 11. Cut the salmon filets on an angle into strips with a sharp knife. Using the side of the knife lift the salmon and fan over the salad.
• 12. Drizzle any left over dressing over the top of the fish. Serve with warm rolls or garlic bread.

PAN-SEARED SALMON WITH KALE AND APPLE SALAD

Steps:

• Follow the link.

SEARED SALMON SALAD WITH ROASTED SHALLOT AND CHILE DRESSING

Steps:

• Preheat the oven to 500°F. Toss the shallots with one tablespoon of oil, and place in a very small baking dish. Transfer dish to the oven, and cook until shallots are very soft, about 20 minutes. Turn the shallots every five minutes or so with a pair of tongs. While the shallots are roasting, pour two tablespoons of the oil into a small saucepan, and turn heat to medium-high. When oil is hot, add the garlic. Cook, stirring often, until garlic turns golden. Remove with a slotted spoon and drain on some paper towels. Add the chiles to the oil, and cook until they firm up, just a few seconds. Drain them on paper towels, too. When cool, pound the chiles to a powder in a mortar and pestle. Add the salt and sugar, and continue pounding until it is a fine powder. Transfer mixture to a bowl and mix in the lime juice. Stir well. Roughly chop two of the roasted shallots. Add them to the mortar and pound until they are a paste. Mix them in with the sauce. Pour the remaining two tablespoons of oil into a large skillet and turn the heat to medium-high. When oil is shimmering, add the salmon fillet and cook until medium-rare, about 1 1/2 minutes each side. Set salmon aside on a cutting board. Remove the skin. If you want to crisp up the skin for a garnish, just add the skin back to the pan over medium-high heat, and cook until crisp, 30 seconds to a minute on each side. Cut the salmon into 6 pieces. Quarter the two remaining roasted shallots. Add both to a large bowl along with the scallion, cucumber, fresh red chili, cucumber, cilantro, and mint. Spoon over a little less than half of the dressing. Toss well. Taste, and add more dressing if needed. Divide the salad between two plates, and sprinkle each with the fried garlic. Drizzle with more dressing if desired.

SEARED SALMON WITH CITRUS AND ARUGULA SALAD

Steps:

• Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
• Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
• Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
• Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
• When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
• Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
• Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or

SEARED KING SALMON WITH A SALAD OF POMEGRANATE, MINT & FETTA

Steps:

• Thread salmon onto bamboo skewers, season with salt and pepper, set aside. Mix sugar syrup, pomegranate, onion, cucumber and E.V.O. together. Mix salad leaves and herbs together. Lightly season and arrange on 4 plates. Sear the salmon on a smoking hot griddle plate and place 2 on each plate. Dress with the pomegranate dressing. Scatter the fetta over the plates and serve

SEARED SALMON WITH SMOKY SQUASH SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• In a small bowl, combine the garlic, maple syrup, lemon juice, olive oil, salt, and pepper.
• Brush the marinade over the salmon fillets. Cover with plastic wrap and marinate in the fridge for 1 hour.
• In a medium bowl, combine the chickpeas, 2 tablespoons of olive oil, the smoked paprika, turmeric, pepper, cumin, salt, cayenne, and cinnamon. Toss to combine. Set aside.
• Add the butternut squash and sweet potatoes to a baking sheet. Season with salt and pepper and drizzle with 2 tablespoons of olive oil. Bake for 1 hour, or until the vegetables are soft.
• Pour the spiced chickpeas onto a second sheet pan and spread out into an even layer. Toss to coat. Bake for 40 minutes, or until chickpeas are browned and crispy.
• In a liquid measuring cup or small bowl, combine the tahini, maple syrup, garlic, lemon juice, remaining ¼ cup of olive oil, salt, and pepper. Whisk well.
• In a large bowl, add the chopped kale, roasted squash and sweet potatoes, barley, roasted chickpeas, shallot, pecans, and tahini dressing. Toss to combine.
• Heat the canola oil in a large skillet over medium heat. In batches, sear the salmon skin-side down for 3 minutes, then flip and cook on the other side for 3 minutes.
• Arrange the salad on a platter and top with the seared salmon.
• Enjoy!

PAN-SEARED SALMON WITH KALE AND APPLE SALAD

Steps:

• DirectionsBring the salmon to room temperature 10 minutes before cooking.Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.Divide the salmon, salad and rolls evenly among four plates.Per serving (1 fish fillet, about 2 cups of salad and 1 dinner roll): Calories 620; Fat 36 g (Saturated 8 g); Cholesterol 85 mg; Sodium 730 mg; Carbohydrate 40 g; Protein 39 g; Fiber 7 g; Sugars 14 gFrom Food Network KitchensCATEGORIES: Salmon Main Dish Salad View AllSource: foodnetwork.com