Balsamic Glazed Salmon with Kale Avocado Salad

Name: Balsamic Glazed Salmon with Kale & Avocado Salad
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 1
Ingredients: 6-ounce wild salmon fillet; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 2 tablespoons balsamic glaze made with Primal Kitchen Organic Balsamic Vinegar of Modena; 4 cups kale; 2 tablespoons carrots, shredded; 1 tablespoon red cabbage, shredded; 1 tablespoon pine nuts, toasted; 1/2 avocado; 1 large lemon wedge

August 25, 2023

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Thick, glossy, sweet with an acidic undertone, balsamic glaze brings instant elegance and dynamic flavor to any dish. In this easy salmon salad recipe, balsamic glaze enhances the fatty, rich flavor of the oily fish, allowing the delicate glaze to linger on the tongue.

A thick, syrupy sauce that intensifies the grape must flavor of high-quality balsamic vinegar, balsamic glaze is made by reducing balsamic vinegar by more than half its volume. Some recipes advise that you add sugar to the balsamic vinegar to make it intensely sweet like a syrup, but we don't believe added sugar is necessary if you use a high-quality product from Italy like our tangy Organic Balsamic Vinegar of Modena.

We love balsamic-glazed salmon served atop a bed of chewy, hearty, slightly bitter kale with crunchy bits of shredded red cabbage and carrots, creamy avocado, and the nutty crunch of toasted pine nuts. Spritzed with a fresh burst of sunny lemony citrus, this salad balances contrasting textures and flavors with panache.

Balsamic Glazed Salmon with Kale & Avocado Salad

Rated 5.0 stars by 1 users

Servings

Prep Time

5 minutes

Cook Time

35 minutes

Calories

478

Balsamic reduction sounds like a labor-intensive affair, but it actually comes together in minutes. Made with our Organic Balsamic Vinegar of Modena, this delicious salmon-topped kale salad ticks off several nutritional boxes while also delivering big, bold flavor. It's an easy weeknight meal that looks like it came from a 5-star restaurant!

Image of Balsamic Glazed Salmon with Kale & Avocado Salad

Ingredients

6-ounce wild salmon fillet
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons balsamic glaze made with Primal Kitchen Organic Balsamic Vinegar of Modena
4 cups kale
2 tablespoons carrots, shredded
1 tablespoon red cabbage, shredded
1 tablespoon pine nuts, toasted
1/2 avocado
1 large lemon wedge

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Directions

Make the balsamic glaze:

Pour 2 cups of Primal Kitchen Organic Balsamic Vinegar of Modena into a saucepan over medium heat.
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).
Remove the saucepan from the heat and allow to cool completely before serving, about 15 minutes.

Make the salmon:

Preheat the oven to 425ºF.
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.
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:

Place the kale in a large serving bowl. Add shredded carrots, cabbage, toasted pine nuts, and the avocado half on top. Add cooked salmon.
Spoon balsamic glaze on top of the salmon and kale. Serve balsamic glazed salmon and the salad with a large wedge of lemon.