Recipe|KALE CITRUS SALAD WITH HONEY SALMON AND GRAPEFRUIT VINEGAR
10 ounces Baby Kale
2 Salmon Fillets
1 Blood Orange segmented
1 Grapefruit segmented (if you are unsure of how to segment citrus just do a quick google of it - you basically cut the top and bottom off the grapefruit, then slice away the peel top to bottom and then cut into segments)
1/2 Small Red Onion sliced
1 Avocado Sliced
Wozz! Grapefruit Juniper Honey Vinegar
Salt & Pepper
How To Make:
Marinate salmon fillets: In a shallow dish combine in 1 Tbs oil and a good drizzle of Wozz! Grapefruit Juniper and Honey Vinegar, salt and pepper. Add salmon fillets and coat, let marinate for 20 minutes in fridge.
In a medium non stick skillet, on medium high heat, add a drizzle of oil and pan sear salmon fillets for approximately 2 minutes on each side, until golden.
Transfer salmon fillets to a non stick baking sheet lined with parchment paper and add a drizzle of honey over top salmon fillets. Broil for an additional 3-4 minutes - times may vary depending on size of your fillets and how you like your salmon cooked.
Toss your baby kale, sliced avocado, red onion, blood orange and grapefruit segments with a drizzle of olive oil, a pinch of salt and pepper and a good drizzle of Wozz! Grapefruit Juniper and Honey Vinegar. Toss it well, until nicely coated.
Transfer salad to serving plates and place 1 salmon fillet on each salad. Drizzle honey over top and serve with extra Wozz! Grapefruit Juniper and Honey Vinegar for drizzling if desired.
Courtesy Wozz! Kitchen Creations