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Yields:
6 serving(s)
Prep Time:
40 mins
Total Time:
40 mins
Make a tasty vinaigrette quickly by tossing the ingredients in a jar and giving it a good shake.
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Ingredients
- 6 6-ounce skin-on salmon fillets
- 3 tsp. kosher salt
- Black pepper, to taste
- 3 Tbsp. salted butter
- 1 red onion, halved and sliced
- 8 oz. white mushrooms, sliced
- 1/2 cup dry white wine
- 3/4 cup balsamic vinegar
- 3/4 cup olive oil
- 1/2 tsp. dried thyme
- 1 bunch kale (about 1 1/2 pounds), stems removed, leaves thinly sliced
- 1 cup salted roasted almonds, chopped
- 4 oz. goat cheese, crumbled
Directions
- Step 1Preheat the oven to 425˚. Line a baking sheet with foil and place the salmon skin-side down on top. Season with 1½ teaspoons salt and a few grinds of pepper. Roast until the salmon is just opaque and flakes easily with a fork, 12 to 15 minutes.
- Step 2Meanwhile, melt the butter in a large skillet over medium-low heat. Add the red onion and cook, stirring occasionally, until soft, 7 to 9 minutes. Stir in the mushrooms to coat, then add the wine, 1 teaspoon salt and a few grinds of pepper. Increase the heat to medium high and cook until the wine has evaporated and the mushrooms are soft, 3 to 5 minutes. Transfer to a plate.
- Step 3Add ½ cup vinegar to the skillet and bring to a boil over medium-high heat. Cook until the vinegar is reduced by about half and is thick enough to coat the back of a spoon, 5 to 7 minutes.
- Step 4For the dressing: Combine the olive oil, remaining ¼ cup vinegar, thyme, remaining ½ teaspoon salt and a few grinds of pepper in a jar. Seal and shake until mixed.
- Step 5Toss the kale with the dressing in a large bowl. Add the red onion and mushrooms and toss again. Add the almonds and goat cheese and toss. Divide the salad among plates. Top each with a piece of salmon and brush with the balsamic glaze.
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