IT’S FINALLY GRILLING SEASON! Ignore the pollen and check out my adorable grilling partner…

Do yourself a favor and go buy this fresh Atlantic Salmon from Trader Joe’s. It’s super fresh and fairly priced. Will definitely be grabbing it again.

Y’all this may be my favorite salad I’ve ever created. It’s layered with texture and has just the right amount of acidity and salt.

Kale can be bitter and people hate on it often. The smokey, toasted pistachios, vibrant orange and shallots all help balance that bitterness out. If you’re on the fence about kale, try this out!

And don’t forget to “massage” the dressing into the kale to help it absorb all that delicious flavor.

 

for the bourbon marinade:
3-4 fresh salmon fillets (we had 1.4 lbs)
2 tablespoons EVOO
1 tablespoon + splash of bourbon
1 tablespoon soy sauce
1/2 teaspoon fresh ginger, grated
1 teaspoon dijon mustard
2 garlic cloves, minced
1/4 cup brown sugar
1 orange slice, juiced
smoked paprika
salt & pepper

for the kale salad:
3 cups torn kale leaves, stem removed
4 thick orange slices, peel removed, cut in segments
1/3 cup pistachios
1/3 cup crumbled feta cheese
salt & pepper

for the vinaigrette:
2 tablespoons fresh squeezed orange juice
2 tablespoons EVOO
1 tablespoon honey
1 clove garlic, grated
1 shallot, grated
1 teaspoon dried thyme
splash white vinegar
salt & pepper

1. Combine salmon fillets with bourbon marinade ingredients. Marinate overnight or as long as possible to get the most flavor.
2. Whisk all ingredients for the vinaigrette in a medium mixing bowl. Add torn kale leaves, massage all leaves and set aside.
3. Liberally coat grill with EVOO as best as you can so the salmon won’t stick!
4. Grill salmon over medium heat for about 2 1/2 minutes per side with the grill cover closed.
5. While salmon is cooking, make a small “bowl” out of tin foil – add pistachios in an even layer and place on grill. Keep an eye on them! Usually when you start to smell them, they are ready to come off. You can also do this in the oven/stove top, but the grill is already fired up so why not?! Rough chop them, set aside.
5. When ready to serve salad, add orange slices, chopped pistachios, feta cheese and generous amounts of salt/pepper to bowl of the kale/dressing.
6. Serve salmon warm with cold salad on the side, enjoy!