Kale Salmon Salad

Ingredients (salad):

• 2 - 3 wild salmon fillet, cooked

• 2 teaspoon olive oil

• 1/2 teaspoon salt

• 1/3 teaspoon freshly ground black pepper

• 3 cups kale, chopped

• 1/3 cup dried cranberries

• 1/4 cup sliced almonds

• ½ cup brown rice cooked

Ingredients (citrus dressing):

• 2 tablespoons olive oil

• 1 tablespoon fresh lemon juice

• 1 tablespoon fresh orange juice

• 2 teaspoons Dijon mustard

• 1/2 teaspoon minced garlic

• Dash of salt

• Dash of black pepper

Directions (dressing):

1. Whisk together olive oil, lemon juice, orange juice, Dijon mustard, minced garlic, salt, and pepper.

2. Refrigerate in an airtight container. Shake well before using.

Directions (salad):

1. Preheat oven to 425°F.

2. Place salmon on a foil-lined baking sheet coated with cooking spray.

3. Rub evenly with oil, salt, and pepper.

4. Bake at 425°F for 10 minutes or until fish flakes easily when tested with a fork.

5. While fish cooks, gently massage a little of the dressing into the Kale.

6. Only lightly dress and keep the rest for another salad.

7. Combine all the salad ingredients and mix well.