Seared Salmon on Kale Salad with Avocado Jalapeno Lime Dressing

The dressing is absolutely delicious on this one

Serves: 3 | Time: 30 minutes


  • 2 pc Wild Caught King Salmon
  • 1 Tbsp Seafood Spectacular spice
  • 1 Tbsp Honey
  • 1 Tbsp Olive Oil
  • Salt and Pepper to taste
  • 1 Sweet potato, chopped
  • 5 cups kale, de-stemmed
  • 1 Jalapeno, deseeded, minced
  • 1 Clove Garlic, pressed/minced
  • 1 lime
  • 1 clementine or orange
  • 1 Avocado
  • 3 Tbsp Olive Oil
  • 1 Carrot, chopped
  • 1/4 cup raisins

Place an oven rack in the center of the oven, then preheat to 425°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise; cut crosswise into 1/4-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, toss to coat. Arrange in an even layer. Roast, flipping halfway through, 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

While the sweet potatoes roast, for the salad and dressing: cut the lime in half. Cut the avocado in half. Thinly slice one half drizzle with half the lime and set aside, the other half scoop into a medium bowl and mash until smooth. Season with salt and pepper. Add the pressed garlic to the mashed avocado. Using a peeler, grate the rind of the clementine into the mashed avocado. Halve the clementine; squeeze the juice into a bowl, straining out any seeds and mix into the bowl as well. Cut out and discard the stem, ribs, and seeds of thejalapeno pepper; finely chop and add to the bowl. Add the 3 Tbsp olive oil, mix and set aside. Remove and discard the stems of the kale. Mix the avocado dressing and kale together and let it sit and marinate. Mix in the chopped carrot and raisins.

Meanwhile, start the BBQ. Rub the salmon with olive oil and Seafood Spectacular, and drizzle with honey. Place the Salmon on the grill over Medium-High heat, skin side down. Cook for about 10 minutes or until the whites start to coagulate and come out.

Add the roasted sweet potatoes to the bowl of marinated kale; stir to combine. Season with salt and pepper to taste. Serve the salad with the cooked fish fillets and sliced avocado.

Green Goddess Power Bowl

Serves: 2 (ish)


  • 1 cup short grain brown rice
  • 2 cups vegetable or chicken broth
  • 1 cup edamame
  • 1 avocado, sliced thinly
  • 2 cloves garlic, minced
  • 1 bunch kale, de-stemmed and chopped
  • 4 Tbsp olive oil
  • 1 Tbsp honey
  • 2-4 eggs (depending on if you want 1 or 2 eggs)

Ingredients for Dressing:

  • 1/2 cup plain yogurt
  • ¼ cup tahini
  • ¼ cup fresh basil, diced
  • ½ lemon squeezed
  • Dash of salt and pepper


Heat a medium pot over medium-high heat with 2 Tbsp olive oil. Rinse the brown rice and add to pot and stir around to lightly toast the rice. Add 2 cups broth, bring to boil, reduce to low, cover, and simmer for about 30 minutes or until all the water has been absorbed.

Meanwhile in a non-stick pan over medium heat, add 2 Tbsp oil and garlic. Cook garlic for 5 minutes until lightly browned. Add chopped kale and stir until kale is crispy, about 2-4 minutes. Drizzle with honey salt and pepper and sauté for another minute or so. Remove from heat and set aside.


Mix yogurt, tahini, basil, lemon, salt and pepper until combined. Add water if too thick.

In a small frying pan over medium heat, fry 2 eggs to liking.

Assemble bowls with rice, edamame, kale, dressing, avocado, egg.