Tuscan Kale Salad with Salmon

I went a little out of my element tonight and maybe a little overboard, but DANG! it was worth it. One of my favorite things to order as take-out when I'm in Newport Beach is the Tuscan Kale Salad with Salmon from True Food Kitchen. It's so bright and yummy, but practically costs an arm and a leg. I decided to try and make my own Less Expensive version with a little inspiration from my cousin Linda, who makes an out-of-this-world kale salad.

1-2 servings (I ate this all alone. I couldn't stop!) 
Ingredients:
2-3 cups Kale, washed and dried
1/3 cup fresh lemon juice
1/8-1/4 cup Extra Virgin Olive Oil
1 clove garlic
Shredded parmesan cheese
1/8 cup dried blueberries, chopped
1/8 cup pine nuts
6-ounce fresh atlantic salmon (I prefer skin-off)
1 Tbsp fresh lemon juice
Dried Basil
Sea salt
Black pepper
A few thin lemon slices (just for looks)


Instructions:
1. Preheat oven to 450 degrees.
2. Remove ribs from Kale and tear leaves into bite size pieces. Place in bowl
3. In separate bowl, combine lemon juice, Olive oil, a pinch of salt, and grate the garlic clove into the bowl (go ahead and mess around with the measurements until you find just the right combo. I just prefer more lemon to oil).
Pour over Kale and stir around until all the leaves are coated. Add chopped blueberries, pine nuts, and parmesan cheese. Place salad in refrigerator to let the leaves marinate a bit.

4. Pat salmon dry and place onto non-stick baking pan (if skin is still on, skin side down). Sprinkle with lemon juice, Sea salt, Black pepper, dried basil, and place lemon slices directly onto fish.
5. Bake salmon for 12-13 minutes until flakes easily with a fork.
This combination of flavors was absolutely breath-taking. Tangy lemon, sweet blueberries, peppery kale, rich salmon.. Sadly, I ate it all alone and couldn't bask in the glory of such amazing food with anyone else, but at least that meant more for me! Try it out with your own twists! Let me know what you think


Signed, Natalie Ruth