Salmon & Kale Salad with Brie Croutons
Prep Time
Serves
Cooking Mode
¼ baguette, halved lengthwise
¼ pkg Sensations by Compliments Cracked Peppercorn Seasoned
Butter & Canola Oil, at room temperature¼ pkg Sensations by Compliments Goat Brie Cheese, diced
2 Store-Made Maple-Chipotle Atlantic Salmon Kabobs
2 tbsp olive oil
1 tbsp red wine vinegar
3 cups baby kale
½ English cucumber, diced
¼ baguette, halved lengthwise
¼ pkg Sensations by Compliments Cracked Peppercorn Seasoned
Butter & Canola Oil, at room temperature¼ pkg Sensations by Compliments Goat Brie Cheese, diced
2 Store-Made Maple-Chipotle Atlantic Salmon Kabobs
2 tbsp olive oil
1 tbsp red wine vinegar
3 cups baby kale
½ English cucumber, diced
Directions
1Spread 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".
2Meanwhile, 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.
3Whisk together olive oil and vinegar in large bowl. Add kale, cucumber, salmon, grilled vegetables and croutons; toss well.
Tips
1
Substitute salmon with 2 sliced grilled sausages.
Disclaimer
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Personal Note
Personal Note
