Orchard Fresh: “Citrus Salmon”

Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 4

• 4 6-8 oz salmon fillets

• 1 bunch fresh kale
• 1 large gala apple
• ½ head fresh fennel
• 2 oz pine nuts, toasted
• 1 each lemon, lime, orange
• 1 tsp Dijon mustard
• 1 tsp Agave
• 1 each Shallot
• 6 tbl EVOO
• 2 tbl Apple cider vinegar

1). Toast Pine nuts in a 350 degree oven
2). Wash all produce
3). Remove thick ribs from kale and cut into thin strips
4). Cut apple into quarters, remove core, thinly slice
5). Cut fennel in half and remove core, thinly slice
6). Make vinaigrette (EVOO, apple cider vinegar, Agave, shallot, mustard)
7). Toss all produce and pine nuts in vinaigrette; allow to marinate up to 24 hours
8). Season and sear salmon
9). Zest citrus over the salmon while it is in the pan. Cut in half and squeeze the juices over it as well. Serve on top of salad

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