Almond Crusted Maple Salmon with Kale, Orange and Maple Salad
I busted out some more of my favourite healthy flavours- crunchy nutty almonds, sweet maple, zippy mustard, sprightly orange and hearty kale to round out the dinner time roster. This maple salmon was sure to be a hit.
Servings 2 people
Calories 320kcal
Ingredients
Dressing:
- 1/4 cup freshly squeezed orange juice
- 3 tbsp maple syrup
- 2 tbsp sherry vinegar
- 1 tbsp Dijon mustard
- 3 tbsp olive oil
- Salt and pepper to taste
Salad:
- 8 cups kale leaves finely chopped and washed
- 2 oranges segmented
- 1 oz sliced almonds toasted
Almond Crust:
- 1/4 cup almonds
- 1/4 cup panko bread crumbs
- Pinch salt and pepper pinch of each
Glaze and Salmon:
- 2 tbsp grainy Dijon mustard
- 1 tbsp maple syrup
- 2 tsp orange zest
- Salt and pepper
- 3-4 filets salmon 4 oz filets
- 4 tsp olive oil
Instructions
Dressing:
- Mix all of the ingredients together, set aside.
Salad:
- Dress the kale leaves in a few tablespoons of the dressing and begin to massage. Rub the leaves between your hands for a good 5 minutes to soften, then cover and refrigerate for at least 2 hours.
Almond Crust:
- Combine the almonds, panko and a pinch each of salt and pepper into a small food processor and process until it reaches the consistency of breadcrumbs.
Glaze and Salmon:
- Preheat the oven to 425 F.
- Mix together the mustard, maple, zest and a pinch each of salt and pepper.
- Lightly season the salmon filets with salt and pepper and brush with the glaze.
- Sprinkle generously with the almond crust and drizzle each with a teaspoon of olive oil.
- Bake in the oven for about 10-12 minutes, or until cooked through.
- Once cooked, carefully lift the fish from the skin and discard the skin.
Assembly
- Toss the salad with a few more tablespoons of dressing to taste, and arrange on plates with the orange and almonds.
- Top with the cooked salmon filets.
Nutrition
Calories: 320kcal