Glazed Salmon with Kale, Pear, and Cheddar Salad
By Jessica RudolphPublished on September 5, 2023
Time
35 Minutes
Yield
Serves 4
Ingredients
6 tablespoons red pepper jelly, divided3 tablespoons extra-virgin olive oil 3 tablespoons cider vinegar 1 shallot, minced1¾ teaspoons table salt, divided½ teaspoon pepper, divided8 ounces lacinato kale, stemmed and sliced into ¼-inch-wide strips (6 cups)4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1½ inches thick½ teaspoon cayenne pepper 1 ripe pear, halved, cored, and cut into 2-inch-long matchsticks4 ounces extra-sharp cheddar cheese, cut into ¼-inch pieces
Before You Begin
If your cheddar is aged enough, you can crumble it instead of cutting it, creating craggier surfaces to soak up more dressing. You can sprinkle some toasted chopped walnuts or pecans on the salad for extra crunch.
Instructions
- Whisk 2 tablespoons jelly, oil, vinegar, shallot, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add kale and toss to combine; set aside.
- Adjust oven rack 8 inches from broiler element and heat broiler. Line rimmed baking sheet with foil and spray with vegetable oil spray. Place salmon, skin side down, on prepared sheet. Sprinkle salmon with 1 teaspoon salt and remaining ¼ teaspoon pepper. Whisk cayenne and remaining ¼ cup pepper jelly and ¼ teaspoon salt together in bowl. Brush jelly mixture all over salmon. Broil salmon until deeply browned and centers of fillets register 125 degrees (for medium-rare), 8 to 12 minutes.
- Add pear and cheddar to kale mixture and toss to combine. Serve with salmon.
Time
35 MinutesYield
Serves 4Ingredients
6 tablespoons red pepper jelly, divided
3 tablespoons extra-virgin olive oil
3 tablespoons cider vinegar
1 shallot, minced
1¾ teaspoons table salt, divided
½ teaspoon pepper, divided
8 ounces lacinato kale, stemmed and sliced into ¼-inch-wide strips (6 cups)
4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1½ inches thick
½ teaspoon cayenne pepper
1 ripe pear, halved, cored, and cut into 2-inch-long matchsticks
4 ounces extra-sharp cheddar cheese, cut into ¼-inch pieces
Ingredients
6 tablespoons red pepper jelly, divided
3 tablespoons extra-virgin olive oil
3 tablespoons cider vinegar
1 shallot, minced
1¾ teaspoons table salt, divided
½ teaspoon pepper, divided
8 ounces lacinato kale, stemmed and sliced into ¼-inch-wide strips (6 cups)
4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1½ inches thick
½ teaspoon cayenne pepper
1 ripe pear, halved, cored, and cut into 2-inch-long matchsticks
4 ounces extra-sharp cheddar cheese, cut into ¼-inch pieces
Ingredients
6 tablespoons red pepper jelly, divided
3 tablespoons extra-virgin olive oil
3 tablespoons cider vinegar
1 shallot, minced
1¾ teaspoons table salt, divided
½ teaspoon pepper, divided
8 ounces lacinato kale, stemmed and sliced into ¼-inch-wide strips (6 cups)
4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1½ inches thick
½ teaspoon cayenne pepper
1 ripe pear, halved, cored, and cut into 2-inch-long matchsticks
4 ounces extra-sharp cheddar cheese, cut into ¼-inch pieces
Why This Recipe Works
Dressing the kale in step 1 gave the hearty greens time to soften while we cooked the salmon.
Before You Begin
If your cheddar is aged enough, you can crumble it instead of cutting it, creating craggier surfaces to soak up more dressing. You can sprinkle some toasted chopped walnuts or pecans on the salad for extra crunch.
Instructions
- Whisk 2 tablespoons jelly, oil, vinegar, shallot, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add kale and toss to combine; set aside.
- Adjust oven rack 8 inches from broiler element and heat broiler. Line rimmed baking sheet with foil and spray with vegetable oil spray. Place salmon, skin side down, on prepared sheet. Sprinkle salmon with 1 teaspoon salt and remaining ¼ teaspoon pepper. Whisk cayenne and remaining ¼ cup pepper jelly and ¼ teaspoon salt together in bowl. Brush jelly mixture all over salmon. Broil salmon until deeply browned and centers of fillets register 125 degrees (for medium-rare), 8 to 12 minutes.
- Add pear and cheddar to kale mixture and toss to combine. Serve with salmon.
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