Alaska News

Alaska From Scratch: Super-food salad to the rescue

With the holidays behind us, food trends shift toward leaner and greener fare to reflect widespread New Year's resolutions to embrace healthier living in the year ahead.

To start 2015 off with something delicious and nutritious, I present you with one gorgeous salad made up of five of the most nutritious super foods out there: kale, quinoa, avocado, pomegranate and wild Alaska salmon. I tossed and drizzled all of it with an acidic and sweet homemade honey mustard vinaigrette.

If you haven't tried massaging your kale yet, now is the time. Chop your kale, throw it into a bowl and give it a firm massage with your fingers for 30 seconds to tenderize it. It makes a huge difference in the texture.

Happy New Year!

Super-food salad with pan-seared salmon and honey mustard vinaigrette

1 3-ounce wild salmon fillet, pin bones and skin removed

1 1/2 cups kale, chopped

1/2 cup cooked quinoa

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1/2 an avocado, chopped

1/4 cup pomegranate arils

For the honey mustard vinaigrette:

1 garlic clove

1 tablespoon Dijon mustard

1 tablespoon honey (or to taste)

3 tablespoons white wine vinegar

1/2 cup extra-virgin olive oil

Salt and pepper to taste

1. Season the salmon fillet with salt and pepper. In a saute pan over medium-high heat, pan-sear the salmon until golden and cooked to your liking (I like mine medium, which only took 2-3 minutes per side). Set aside and allow to rest.

2. Add the dressing ingredients to a food processor and process until smooth and emulsified, about 30 seconds. Set aside.

3. Add the kale to a bowl and massage it with your fingers firmly for 30 seconds to tenderize. Stir in the cooked quinoa. Drizzle the kale and quinoa with half the dressing and toss to combine. Top the dressed kale and quinoa with the chopped avocado and salmon fillet. Sprinkle with the pomegranate arils and drizzle everything with the remaining dressing. Serve.

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