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Smoked Applewood Salmon Autumn Harvest Salad

Enjoy Autumn inspired flavors with this year-round sweet and savory favorite.
Serves: 2
Ingredients
Preparation
  • 1 package Sea Cuisine Smart Indulgence Smoked Applewood Wild Alaska Salmon
  • ¼ cup pine nuts *Slivered almonds will work just fine, too
  • 4 oz. applewood smoked bacon, cut into 1/2" pieces
  • 1 large shallot, sliced
  • 1 small red apple, peeled, cored and sliced into 1/2" pieces
  • 1 small green apple, peeled, cored and sliced into 1/2" pieces
  • 1 tbsp. apple cider vinegar *Fresh squeezed lemon juice is a solid substitute!
  • 2 handfuls of kale, thick stems removed and torn into large pieces
Tips from the chef: Let Mother Nature decide the menu! Fresh seasonal produce never goes out of style. Step outside. Check the weather. Chilly? Carrots, potatoes, and squash are likely in season. Warm? Look for asparagus, onion or eggplant at the grocery store. Preheat the oven to 400°F. Chop up your veggies of choice, drizzle with olive oil, season with your favorite herbs and spices, and arrange on a lightly-greased baking pan, alongside the Salmon. Cook Wild Alaska Salmon to package instructions, and until veggies are roasted through. Serve, and enjoy!
  1. Cook Wild Alaska Salmon according to package instructions.
  2. Next, sauté the nuts in a large non-stick pan (do not add oil *this is called dry-roasting) over medium heat for about 3 minutes, until lightly browned and fragrant. Remove the nuts and save for later.
  3. SMART short cut! Toasting nuts before you eat them brings out the natural nutty flavor, which is a nice-to-have, but not a need-to-have, so we won’t judge if you skip this step.
  4. Add the chopped bacon to the pan and sauté until crispy, about 8 minutes. Transfer cooked bacon to a paper towel-lined plate and save for later. Carefully drain excess bacon grease from pan, leaving about 2 tbsp. in the pan.
  5. Add shallots and apples to the bacon-greased pan, and sauté over medium heat for about 7 minutes. Add the apple cider vinegar and kale and sauté all together for about 2 minutes, until kale starts to wilt. Turn off heat and toss in the toasted nuts and bacon.
  6. Plate the sautéed mix with the cooked Wild Alaska Salmon on top, and drizzle with finishing sauce (included.) Dig in!
  7. For the best food quality and safety, cook fish to a minimum internal temperature of 155°F.

Smoked Applewood Salmon