Sprout and Kale Salad with Maple Balsamic Glazed Salmon

Big Guy cooked dinner last night and it was wonderful. Actually he cooked breakfast and packed my lunch too. We had a bit of a role reversal as I headed to work while he stayed home with the fur kids. Spoiled me rotten, he did. 

He whipped up a crunchy kale and brussels sprout salad dressed up beautifully with toasted nuts and grated parmesan in a Dijon mustard vinaigrette. In fact he mixed the shredded sprouts and crunchy kale with the dressing in advance so they had a chance to marinate and soften before the nuts and cheese hit the party. 

Best of all, he topped the salad with lovely broiled King salmon, glazed in a balsamic, maple syrup, Dijon and garlic concoction that kept the salmon moist and upped the flavor quotient a bunch. It was a blast watching him navigate the kitchen and cook such a fabulous dinner for his very lucky lady. He's a keeper, isn't he?

Sprout and Kale Salad with Maple Balsamic Glazed Salmon from JBug’s Kitchen Antics inspired by and adapted from Gluten Free Girl and Giada via foodnetwork.com

4 cups shredded Brussels sprouts

1 cup finely chopped kale

1/2 cup freshly grated parmesan cheese

1 cup toasted nuts (walnuts, pecans or a combination of the two)

9 tablespoons vegetable oil

3 tablespoons apple cider vinegar

2 teaspoons Dijon mustard

Salt & pepper

Combine sprouts and kale in a large bowl. Combine oil, vinegar, mustard, salt and pepper in a container with a tight fitting lid (jar) and shake to combine well. Toss with sprouts and kale, cover and refrigerate for 1 hour. Just before serving add parmesan cheese and nuts and toss to combine. Makes 6 to 8 servings.

Salmon:

3/4 cup balsamic vinegar

2 tablespoons maple syrup

1 tablespoon Dijon mustard

1 clove garlic, minced

2 – 6 ounce pieces salmon fillet

Salt & course ground black pepper

In a small pot combine vinegar, maple syrup, mustard and garlic. Cook over medium heat, stirring often for 10 minutes or until mixture is reduced to a glaze consistency.

Preheat broiler. Place salmon skin side down on a broiler pan. Season with salt and pepper then brush with glaze. Broil for 10 minutes or until salmon is cooked through, brushing with glaze every few minutes. Serves 2.

Comments

[Sarah Galvin (All Our Fingers in the Pie)]

Oh YUM. This looks so good. I'm making steelhead trout in a similar way in a week or so.

[June]

Steehead's absolutely delicious. Wish Big Guy'd bring home a few though I guess I shouldn't be greedy. Hope spring's heading your way soon Sarah.

[Tom]

Let me be perfectly clear. I could make and eat everything on every page of this blog. June, I'm staring at an unworthy and lazy dinner tonight, pretending its glazed salmon and kale.

[June]

Tom, I know for a fact Big Guy'd be happy to cook for you and that's ditto me too.

[Lea M. Callais]

Looks like perfection - I wish I had someone to cook for me! ;)

[June]

I have a feeling it won't be long until CA's whipping up something special for Mama.

[Lorraine]

Yes! A keeper he is. Beautiful piece of fish.

[June]

Lorraine - he's already planning room in the freezer for this year's catch. LOL