Salmon & Kale Salad with Brie Croutons
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- 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.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 450
- Fat:
- 24 g
- Saturated Fat:
- 6 g
- Carbs:
- 24 g
- Fibre:
- 3 g
- Sugar:
- 8 g
- Cholesterol:
- 95 mg
- Protein:
- 35 g
- Sodium:
- 430 mg