Balsamic Kale Salad with Poached Salmon, Pomegranate Seeds and Bucherondin

By Alexandra Shytsman

YIELD: 4

This salmon is great served warm, at room temperature, or cold.

INGREDIENTS

For the salmon:

• 1 celery stalk, roughly chopped
• 1/2 medium white onion, roughly chopped
• 1/2 lemon, thinly sliced
• 1 – 2 sprigs of dill
• 1/2 teaspoon sea salt
• A few black peppercorns
• 2 skinless salmon fillets (about 1/2 pound)

For the salad and assembly:

• 1 1/2 bunches lacinato kale, setemmed and sliced into thin ribbons
• Sea salt
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 3 tablespoons toasted pumpkin seeds
• 3 tablespoons pomegranate seeds
• 3 ounces Bucherondin, at room temperature, crumbled
• Freshly ground black pepper, to taste

DIRECTIONS

1. Cooke the salmon. In a medium pot, combine the celery, onion, lemon, dill, salt, and peppercorns with 4 cups of water. Cover and bring to a boil. Reduce the heat to low, slide in the salmon, making sure it’s fully submerged. Cover with a lid and simmer for 6 to 8 minutes, just until the salmon is opaque throughout. Remove the pot and let cool slightly.
2. Meanwhile, make the salad. Place the kale in a large bowl and sprinkle with salt. Using your hands, massage the kale for 1 to 2 minutes until it softens and turns darker in color. Add the vinegar and oil and toss to coat. Transfer the kale to a serving platter and tear the salmon into chunks over the top. Sprinkle with the pumpkin and pomegranate seeds and top with Bucherondin. Season with pepper and serve.