Balsamic Glazed Salmon with Kale Avocado Salad

Directions

Make the balsamic glaze:

1. Pour 2 cups of Primal Kitchen Organic Balsamic Vinegar of Modena into a saucepan over medium heat.

2. Bring to a gentle boil, then reduce the heat to medium-low heat and let simmer, stirring occasionally, until the vinegar reduces to about 1/2 cup (about 20 minutes).

3. Remove the saucepan from the heat and allow to cool completely before serving, about 15 minutes.

Make the salmon:

1. Preheat the oven to 425ºF.

2. Place salmon filet, skin side down, on a small baking sheet lined with parchment paper. Run your forefinger over the top of the salmon to feel for any small bones. If you find any, remove the bones with clean tweezers. Season the salmon with salt and pepper.

3. Place the salmon on the middle rack of the oven, and bake for 12–15 minutes, or until the internal temperature of the salmon reaches 145ºF. Remove from the oven and set aside.

Assemble the salad:

1. Place the kale in a large serving bowl. Add shredded carrots, cabbage, toasted pine nuts, and the avocado half on top. Add cooked salmon. 

2. Spoon balsamic glaze on top of the salmon and kale. Serve balsamic glazed salmon and the salad with a large wedge of lemon.