Warm salmon on a bed of tender and flavorful kale leaves with delicious homemade tahini dressing. This is a salad you’d pay good money for at an upscale restaurant.

So maybe you’re thinking “I haven’t had the best experience preparing kale at home…”

Here’s my solution and tips to fix that!

➡️ Rachel’s Tips:

Massaging raw kale transforms it from a tough, bitter leaf into a sweet, delicate, and delicious salad.  Here’s how:

Add your cleaned, air/pat dried, and chopped kale leaves to a large glass bowl along with the sea salt, pepper and fresh lemon juice. ‘Massage’ (think of the motion used to rub someone’s shoulders…get your hands in there!) kale for about 4 minutes, or until leaves are sweet and tender.

Ingredients:

• 4, 6 ounce wild salmon fillets
• juice of 2 fresh lemons or lime
• 2 Tbsps olive oil, or avocado oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 cups torn fresh kale leaves, stems removed, and massaged
• 2 cups grape tomatoes, halved
• 1 Tbsp sesame seeds

Creamy tahini dressing:

• 1/3 cup tahini paste
• 1/4 cup freshly squeezed lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp ground white pepper
• 2 Tbsps cold water, or as needed

Instructions:

Preheat your oven to 400 degrees f. and line a baking sheet with parchment paper.

Pat dry your fish fillets using a paper towel, then place them on the prepared baking sheet.

Whisk lemon juice, olive oil, salt and pepper together in a small mixing bowl.

Next, generously rub this mixture all over your salmon fillets.

Bake for 15-18 minutes, just until flaky. Once done, remove from the oven and set aside to cool, then flake it into larger bite-size pieces using a fork.