Supplies
Dressing
- 6 tablespoons sour cream
- 2 garlic cloves, minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure honey
- ½ teaspoon dijon mustard
- Salt & pepper to taste
Salad
- 1 bunch tuscan kale, de-stemmed and chopped (about 6 cups chopped)
- 1 small onion, halved and thinly sliced
- 2 fresno chilies
- 1 medium-sized red pear, quartered, pitted, and julienned (cut into thin strips)
- 3 tablespoons golden raisins
Salmon Skins
- Salmon skin, from 1 large filet
- salt to taste
- vegetable oil
Pasos
Dressing
- Whisk together all ingredients for the dressing in a large bowl
Salad
- Stir the kale and onion into the dressing until well-coated and refrigerate until its time to serve.
- Then toss in the pear, golden raisins, and fresno chilies.
Salmon Skins
- On a cutting board, slice the salmon skin into thick strips
- In a medium bowl, toss the salmon skin strips with salt.
- Set aside to brine for 10 to 15 minutes.
- Pat the salmon skin strips dry with a paper towel.
- In a large cast iron, heat oil on medium high heat and crispy up the salmon skin on both sides for about 1-2 minutes.
- Lay cooked salmon skin on a platter lined with a paper towel.
- Add to salad