When a recipe calls for searing salmon fillets, I highly recommend searing fillets that are skin-on.  Searing both sides of the salmon creates a lovely crust and flavor on the fish, but also crisps up the skin…which is completely edible!  This specific salmon recipe starts with seared salmon, and finishes up with a simple salad of baby kale, white beans and chopped walnuts. Healthy and lovely, this recipe also includes a flavorful red wine vinegar dressing made with Dijon mustard, honey and good-for-you ground turmeric for a rich flavor and yellow hue.  (I had Swiss chard on hand, so I swapped in sautéed chard for the recommended raw baby kale…any greens will do just fine.)

Tagged: baby kale, Dijon mustard, fish, ground turmeric, kale, kale salad, red wine vinegar, salmon, salmon salad, seared fish, seared salmon, vinaigrette, walnut and white bean salad, walnuts, white beans