Wild Smoked Salmon & Kale Salad
Prep time
Total time
Recipe type: Salad
  • 3 garlic cloves (organic)
  • 1 tablespoon grass-fed butter
  • 2 tablespoons organic extra-virgin olive oil
  • 1⁄4 teaspoon freshly ground black pepper
  • ⅛ teaspoon red pepper flakes
  • Juice of 1 lemon
  • 1 bunch fresh organic kale
  • 1 large organic carrot
  • 1⁄2 cup finely grated pecorino cheese
  • 4 (6-ounce) wild-caught smoked salmon fillets
  1. Peel and mince the garlic and place in a small saucepan. Add the butter and sauté over medium heat until the garlic is fragrant, about 2 minutes.
  2. Pour the garlic-butter mixture into a small bowl and add the olive oil, black pepper, red pepper flakes, and lemon juice. Whisk thoroughly to form a salad dressing.
  3. Slice the kale into shreds, about 1⁄2 inch wide, and place in a bowl.
  4. Grate the carrot into thin strands and toss with the kale.
  5. Pour the warm salad dressing over the kale and carrots. Toss and massage well until everything is coated. It’s important to pour the dressing over the kale while the dressing is still warm. This will take some of the bitterness out of the kale and make it a bit more tender.
  6. Add half of the pecorino and toss.
  7. Divide the salad among four bowls, sprinkle with the remaining cheese, and top with equal portions of salmon.
Recipe by Fat-Burning Man at https://fatburningman.com/wild-smoked-salmon-kale-salad/