Good Eggs Meal Kits
Seared Salmon Salad with Kale & Avocado Kit
Product Details
Seared wild salmon, tender baby kale, and creamy avocado triple up the superfoods in this fast and fresh salad. A cilantro-lime dressing zips it all together, while pickled onions and pepitas add crunch.
Contains: fish.
Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Wild salmon (see note)
Baby kale
Cilantro-lime dressing
Avocado
Limes
Pickled onions
Pepitas
What You'll Need
Salt
Cayenne (optional)
Olive oil
Step 1
Remove the salmon from the packaging and pat dry with paper towels. Season both sides with salt and a pinch of cayenne, if you’d like a little heat.
Step 2
In a nonstick frying pan over medium-high heat, warm 2 tablespoons olive oil. When the oil shimmers, add the salmon, skin-side down, and cook until the skin is crispy and the flesh is mostly cooked through, 3 to 5 minutes. Flip and continue cooking until nearly firm or done to your liking, 1 to 2 minutes longer for medium well. Remove from the pan and break the salmon into large flakes.
Step 3
Meanwhile, place 6 cups of baby kale in a bowl, drizzle with â…“ cup of the cilantro-lime dressing, season with salt, and toss to coat. Peel, pit, and slice the avocado. Slice the lime into wedges for serving.
Step 4
Heap the salad on plates, and top with the salmon flakes, avocado, and pickled onions. Sprinkle with the pepitas and serve, with the lime wedges for squeezing.
