Citrus Kale Salad with Orange Maple Salmon
A delish harmony of fresh spring flavors! Perfect for a spring get-together or weeknight meal.
Orange Maple Vinaigrette
- 1/2 cup fresh orange juice
- 2 tbsp pomagraate vinegar
- 1/4 cup olive oil
- 3 tbsp whole grain mustard
- 1 tbsp maple syrup
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 2 watermelon radishes
- 1 1/2 cup apple cider vinegar
- 1 cup water
- 1 tsp salt
- shishito peppers
Combine all vinaigrette ingredients in a mason jar and shake until homogeneous.
Remove kale from the stems and rip into pieces.
Add kale and 1/2 cup of vinaigrette to a large bowl and massage for about 5 minutes.
Pour a bit of the vinaigrette on the salmon. Add a slice of orange over the top.
Bake the Salmon at 350 degrees for 10 minutes,
Blister the shishito peppers in a hot cast iron skillet.
Segment the grapefruit (removing all skin).
Plate it up, and drizzle an extra bit of vinaigrette over the top.