- 2 tbsp Lee Kum Kee Wasabi Flavored Sesame Dressing
- 2 tsp soy sauce
- 12 oz skinless salmon fillet cut into 4 pieces
- 1 tbsp olive oil divided
- 4 cups kale leaves tough stems removed
- 2 tsp lemon juice
- Salt and pepper
- 2 green onions chopped
- 2 tbsp slivered almonds
- sesame seeds for garnish
Mix the sesame dressing and soy sauce in a small bowl.
Salt and pepper the salmon fillets.
Heat half the oil in a nonstick skillet over medium-high heat until hot and shimmering. Place the salmon fillets onto the pan. Cook for 4-5 minutes per side. Brush the fillets with the sesame dressing, liberally on both sides, and cook for 1 more minute per side. Remove from heat.
Combine the kale leaves, remaining olive oil and lemon juice in a large bowl. Massage the dressing into the leaves of kale with your hands until the leaves are thoroughly coated. Add the remaining sesame dressing, green onions and slivered almonds to the bowl and stir well. Season with salt and pepper, to taste.
To plate, add the kale to each plate and top with a piece of salmon. Sprinkle with sesame seeds for garnish.
Calories: 253kcal | Carbohydrates: 8g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 312mg | Potassium: 810mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6787IU | Vitamin C: 82mg | Calcium: 128mg | Iron: 2mg