Balsamic-Glazed Salmon with Kale & Avocado Salad
Ingredients:
6-ounce wild salmon fillet
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons balsamic glaze made with Primal Kitchen Organic Balsamic Vinegar of Modena
4 cups kale
2 tablespoons carrots, shredded
1 tablespoon red cabbage, shredded
1 tablespoon pine nuts, toasted
1/2 avocado
1 large lemon wedge
Instructions:
Preheat the oven to 425ºF. Place a rack in the middle of the oven.
Place salmon filet, skin side down, on a small baking sheet lined with parchment paper. Run your forefinger over the top of the salmon to feel for any small bones. If you find any, remove the bones with tweezers (eye brow tweezers even work here as long as they're clean!). Season the salmon with salt and pepper.
Place the salmon on the middle rack of the oven, and bake for 12–15 minutes, or until the internal temperature of the salmon reaches 145ºF. Remove from the oven and set aside.
Meanwhile, while the salmon is cooking, make the balsamic glaze.
Place the kale in a large serving bowl. Add shredded carrots, cabbage, toasted pine nuts, and the avocado half on top. Add cooked salmon.
Spoon balsamic glaze on top of the salmon and kale. Serve balsamic glazed salmon and the salad with a large wedge of lemon.