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	Alaska Salmon And Lacinato Kale with Apple-Bacon Vinaigrette
	Serves: 4 Ingredients: 2 bunches deep green (Lacinato) kale, stalks removed and coarsely chopped 1 Tbsp. minced shallots 1-1/2 tsp. minced garlic Pinch dried red pepper flakes 3 Tbsp. extra-virgin olive oil 4 fingerling potatoes, boiled and sliced 4 skinless Alaska Salmon fillets (6 oz. each) Salt and white pepper, to taste 4 applewood smoked thick bacon strips, finely diced 2 small Granny Smith apples, cored, peeled and finely diced 2 Tbsp. fine red wine (Garnatia) vinegar 1/4 cup microgreens, for garnish, if desired Directions: Saut￩ kale, shallots, garlic and red pepper flakes in olive oil. Transfer to serving plate; top with potatoes, cover and keep warm. Season salmon with salt and white pepper. Sear salmon in saut￩ pan, about 3 to 4 minutes per side; transfer to plate and keep warm. Cook bacon over medium-low heat until crisp. Pour bacon and drippings through sieve. Return bacon and drippings to pan. Add apple and vinegar; cook for 1 minute. Season to taste with salt and white pepper. Drizzle vinaigrette over salmon, kale and potatoes. Garnish with microgreens. Nutrients per serving: 615 calories, 39g total fat, 11g saturated fat, 57% calories from fat, 151mg cholesterol, 42g protein, 24g carbohydrate, 5g fiber, 400mg sodium, 126mg calcium and 2.7g omega-3 fatty acids. Recipe By: By Chef Maria Hines, Tilth Print Friendly | More Recipes