Salmon & Kale Salad with Brie Croutons

  • Prep Time 10 min
  • Total Time 30 min
  • Serves: 4

Ingredients

  • ¼ baguette, halved lengthwise
  • ¼ pkg Sensations by Compliments Cracked Peppercorn Seasoned
    Butter & Canola Oil, at room temperature
    25 g
  • ¼ pkg Sensations by Compliments Goat Brie Cheese, diced 50 g
  • 2 Store-Made Maple-Chipotle Atlantic Salmon Kabobs
  • 2 tbsp olive oil 30 mL
  • 1 tbsp red wine vinegar 15 mL
  • 3 cups baby kale 750 mL
  • ½ English cucumber, diced

Directions

  • Step 1

    Spread cut sides of baguette with seasoned butter and top with cheese. Place on grill preheated to medium heat. Close lid; grill 2 to 3 min., until bread is toasted and cheese is melted. Set aside until cool enough to handle. Cut into bite-size "croutons".

  • Step 2

    Meanwhile, increase grill to medium-high heat. Grill kabobs 3 to 4 min. per side, until salmon is cooked through and golden, and vegetables are softened. Remove from grill. Flake salmon with fork. Coarsely chop veggies, if desired.

  • Step 3

    Whisk together olive oil and vinegar in large bowl. Add kale, cucumber, salmon, grilled vegetables and croutons; toss well.

Tip

Substitute salmon with 2 sliced grilled sausages.

Nutrition Facts

  • Nutrition Description Per serving (¼ of the recipe):
  • Calories 450
  • Fat 24 g
  • Saturated Fat 6 g
  • Carbs 24 g
  • Sugar 8 g
  • Protein 35 g
  • Cholesterol 95 mg
  • Fibre 3 g
  • Sodium 430 mg