Spicy Turmeric Salmon with Zesty Kale Salad & Blueberry Lemon Glaze

Wow ok. Long name, but I promise it deserves it! Hellooo, my new favorite fresh & healthy summer dinner: spicy wild-caught salmon with all of my favorite veggies, what’s not to love?!

Salmon is one of my absolute favorite easy proteins to prepare. It’s so good blackened on a cast iron skillet, grilled, or baked… honestly, I don’t think you could go wrong!

I used a cast iron skillet for this recipe to get the charred spicy crust on the outside. It’s the KEY to all the flavor! Adding the zesty kale salad and blueberry lemon glaze on top balance out the heat perfectly.

The other “favorite veggies” I was referring to include riced cauliflower cooked with olive oil & sautéed red onion, shaved brussel sprouts, and tomatoes! Paired with mini sweet peppers, another staple in my fridge!

How to Make the Zesty Kale Salad

(This is not my own recipe, I got it from a family friend!)

3 cups brussel sprouts

1 large bunch of tuscan kale

1 small clove garlic

1 small shallot

1 cup finely grated pecorino (a cheese from sheep’s milk with a very low lactose content & naturally high in omega-3 & CLA unsaturated fatty acids, woo!)

1/2 cup extra virgin olive oil

1/2 cup toasted pine nuts

2 tbsp. dijon mustard

3 lemons, zested and juiced

dash of salt and pepper to taste

1. Shred the brussel sprouts and kale in a food processor, separately. Place in a bowl.
2. Add the garlic and shallot to the food processor and shred until finely minced. Place in the bowl along with the brussel sprouts and kale.
3. In another large bowl, whisk together the pecorino, olive oil, pine nuts, mustard, lemon zest/juice, and salt & pepper.
4. Add in the shredded vegetables and toss to combine.
5. Let the salad sit for at least 10 minutes before serving to let the dressing fully permeate the greens.

How to Make the Blueberry Lemon Syrup

In a small pot, heat 2 cups of frozen blueberries over medium heat on the stovetop. Add in a squeeze of wild honey and 1 tsp of lemon juice.

Cook for about 8 minutes, or until the berries are soft enough to mash.

Separate out the solid blueberry skins from the liquid using a mesh sieve and pour the liquid back into the pot and simmer until it reaches a syrup-like consistency, about 3 minutes!

Also delicious over pancakes, avocado toast, and yogurt!

Did you know?

• According to the USDA, farm-raised salmon has 20.5% more saturated fat than wild caught salmon. It also has a fatty acid profile that more closely resembles ground beef than fish. Umm… no thanks.
• Persistent organic pollutants are 10 times greater in farm-raised salmon, according to the Cleveland Health Clinic.
• Pecorino is a type of cheese from sheep’s milk that has a VERY low lactose content (great option if you’re following the specific carbohydrate diet like I am!). It is also naturally very high in omega-3’s and CLA: 2 very beneficial unsaturated fatty acids.
• Turmeric has been shown to reduce inflammation, lower risk of heart attacks, and is currently being studied for its effect on reducing the risk of colitis, several different cancers, and diabetes. Link to the U.S. Department of Health and Human Services article is HERE.

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