BBQ Salmon Kale Salad with Honey Chipotle Vinaigrette

Name: BBQ Salmon Kale Salad with Honey Chipotle Vinaigrette
Prep time: 20 min
Cook time: 10 min
Yield: 2 servings
Ingredients: 1 teaspoon chipotle in adobo sauce; 2 tablespoons your favorite BBQ sauce; ½ cup black beans; 1 teaspoon Truvia brown sugar (or 2 teaspoons brown sugar); 1 teaspoon Truvia brown sugar (or 2 teaspoons brown sugar); ½ cup canned fiesta corn (or regular corn); ½ teaspoon cumin; ½ teaspoon cumin; 1½ tablespoons extra virgin olive oil; ¼ cup chopped fresh cilantro; ¼ teaspoon garlic powder; ½ teaspoon garlic powder; 4 green onions, sliced; 1½ tablespoons honey; 6 cups kale; ½ tablespoon olive oil; ¼ teaspoon onion powder; ¼ teaspoon oregano; ½ teaspoon oregano; ½ teaspoon paprika; ¼ teaspoon pepper; ½ teaspoon pepper; ½ small red pepper, diced; 1 tablespoon red wine vinegar; 2 - 4 ounce - salmon filets; ¼ teaspoon salt; ½ teaspoon salt; 1 handful of tortilla chips, crushed

Cook: 10 min

Prep: 20 min

Ready: 30 min

Servings: 2 servings

Calories: 543.42

Ingredients

1 1 teaspoon chipotle in adobo sauce
2 2 tablespoons your favorite BBQ sauce
3 ½ cup black beans
4 1 teaspoon Truvia brown sugar (or 2 teaspoons brown sugar)
5 1 teaspoon Truvia brown sugar (or 2 teaspoons brown sugar)
6 ½ cup canned fiesta corn (or regular corn)
7 ½ teaspoon cumin
8 ½ teaspoon cumin
9 1½ tablespoons extra virgin olive oil
10 ¼ cup chopped fresh cilantro
11 ¼ teaspoon garlic powder
12 ½ teaspoon garlic powder
13 4 green onions, sliced
14 1½ tablespoons honey
15 6 cups kale
16 ½ tablespoon olive oil
17 ¼ teaspoon onion powder
18 ¼ teaspoon oregano
19 ½ teaspoon oregano
20 ½ teaspoon paprika
21 ¼ teaspoon pepper
22 ½ teaspoon pepper
23 ½ small red pepper, diced
24 1 tablespoon red wine vinegar
25 2 - 4 ounce - salmon filets
26 ¼ teaspoon salt
27 ½ teaspoon salt
28 1 handful of tortilla chips, crushed

Directions

1
Dressing: In a small bowl, whisk together the ingredients for the dressing. Set aside.Salad: In a large bowl, add the kale.
2
Drizzle with the dressing and massage the kale to soften.
3
Add the corn, black beans, red pepper, green onions and cilantro. Toss to mix well. Set aside.Salmon: In a small bowl, mix together the brown sugar, paprika, onion powder, garlic powder, salt and pepper. Season the salmon. If you have filets with skin on one side, only season one side of the salmon without the skin.Preheat a saute pan over medium heat.
4
Add the olive oil.
5
Add the salmon, skin side down. Cook until crisp, 2 to 3 minutes. Then flip over and cook 2 to 5 more minutes, until cooked to your liking.
6
Remove from pan.To assemble salads, divide kale mixture between two plates. Top with the salmon, cilantro, tortilla chips and drizzle with BBQ sauce.

Nutrition per serving

543.42 Calories

70.75g Carbs

16.15g Protein

24.6g Fat

Allergens

milk egg fish tree nuts wheat soy peanuts sesame

BBQ Salmon Kale Salad with Honey Chipotle Vinaigrette

Directions

Nutrition per serving

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Allergens