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Seared Salmon with Baby Kale

Course Main
Cuisine French
Author Amee


  • 2 tbsp extra virgin olive oil
  • 2 tbsp maple syrup
  • 1 tsp mustard
  • 1 tsp apple cider vinegar
  • pepper to taste
  • 5 ozs baby kale or other baby greens
  • 10 to 12 ozs wild salmon fillet
  • ¼ cup soy sauce preferably lower sodium
  • 1 tbsp canola oil
  • 1 tsp brown rice vinegar
  • 1 tsp honey
  • ½ tsp garlic powder
  • generous pinch ginger


  • Make the vinaigrette: combine the syrup, olive oil, soy sauce and vinegar in bowl.
  • Whisk in the mustard.
  • Add salt and pepper to taste.
  • Toss the baby kale with the vinaigrette in a large bowl and set aside.
  • Make the marinade: combine the marinade ingredients, soy sauce through ginger, in a mixing bowl.
  • Rinse and pat salmon dry, then place in a large bowl.
  • Pour 2/3 of the marinade over this fish.
  • Set the remainder of the marinade aside.
  • Turn the fish over gently so that it becomes well-coated with the marinade.
  • Let the fish marinate for 10 minutes.
  • After the salmon has marinated for 10 minutes, spray a skillet with cooking oil and heat the pan on medium high.
  • When the pan is hot, remove the fish from the marinade and gently shake off some of the excess marinade–keep some to cook in with the fish.
  • Place the fish skin side down in skillet, and cook for 4 minutes without moving the fish.
  • After 4 minutes, use a spatula to turn the fish over.
  • Cook the salmon 2 minutes after turning it flesh side down.
  • Turn the fish back to the skin side one more time.
  • Spoon a couple tablespoons of the reserved marinade over the fish after turning it, and let it cook in for 1 to 2 more minutes.
  • Gently cut open the fish at a thick spot to check for doneness.
  • The actual time will depend on the thickness of your fillet, but it likely be done after the 8 minutes total cook time.
  • Plate a serving of kale, then cut a portion of salmon to serve alongside it.
  • Enjoy!