Ingredients:

Curry Dressing

  • 1 cup plain yogurt
  • 3 Tbsp J.Olive Co. extra-virgin olive oil
  • 1 Tbsp minced ginger
  • 2 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp ground coriander
  • 1 tsp lime juice
  • 1/2 tsp raw honey
  • Salt and freshly ground black pepper

Salad

  • 4 4- to 5-oz. salmon fillets
  • Salt
  • 1 cup dry white wine
  • 1 small shallot, thinly sliced
  • 2 sprigs parsley
  • 5 black peppercorns
  • 1 bunch lacinato kale, stems removed and leaves chopped
  • 1 Tbsp J.Olive Co. extra-virgin olive oil
  • 1 Granny Smith apple, cored and chopped
  • 1 avocado, pitted and chopped

Directions:

For the dressing

  • Blend all ingredients in a high-speed blender until smooth.

For the salad:

  • Sprinkle salmon all over with salt.
  • Combine wine, 1 cup water, shallot, parsley, and peppercorns in a large skillet over medium heat; bring to a simmer.
  • Place salmon in skillet, cover, reduce heat, and poach to desired degree of doneness, 5 to 10 minutes.
  • Transfer to a plate (discard poaching liquid).
  • Place kale in a large bowl. Add 1/8 tsp salt and the olive oil. Massage kale until it begins to soften, about 2 minutes.
  • Add apple and avocado; toss with 5 to 6 Tbsp dressing.
  • Divide salad among 4 bowls; top each with a salmon fillet. Drizzle each filet with 1 tsp dressing; sprinkle with pepper.

 

Recipe from health.com.