By Alexandra Shytsman
This salmon is great served warm, at room temperature, or cold.
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
- 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.
- 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.