Blackened Salmon and Kale Bowls

• Gluten free

• Seafood

  • 2 (6 oz salmon filets

• Produce

  • 2 Blood oranges
  • 1 tsp Garlic powder
  • 1 Bunch Kale, fresh
  • 1/2 tsp Onion powder
  • 1 tsp Oregano, dried
  • 1 tsp Parsley, dried

• Condiments

  • 1 tbsp White balsamic vinegar

• Pasta & Grains

  • 1 Rice, cooked white or brown

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Cayenne pepper
  • 1 Kosher salt & pepper
  • 2 tsp Paprika
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, light

Found on fashionablefoods.com

Description

Ingredients

• 2 Teaspoons Paprika
• 1 Teaspoon Dried Parsley
• 1 Teaspoon Dried Oregano
• 1 Teaspoon Garlic Powder
• ½ Teaspoon Onion Powder
• ½ Teaspoon Salt
• ½ Teaspoon Black Pepper
• ¼ Teaspoon Cayenne Pepper, optional
• 2 (6 oz.) Salmon Filets, sliced into 2 filets lengthwise
• 1 Tablespoon Extra-Light Olive Oil, divided
• 1 Bunch Fresh Kale, de-stemmed and chopped
• Kosher Salt & Pepper
• 1 Tablespoon White Balsamic Vinegar
• 2 Blood Oranges (or any type of orange), 1 peeled and cut into cubes and the other juiced
• Cooked Rice (White or Brown), Quinoa, or Cauliflower Rice, for serving

Directions

• In a small bowl, combine the spices. Dredge the salmon filets in the spice mixture, pressing to pack it on and being sure to coat the sides. Heat half a tablespoon of the olive oil in a skillet until very hot. Add the salmon filets and cook 3-5 minutes per side, or until the fish is just cooked through and flaky. Transfer the salmon to a plate and set aside. Heat the remaining olive oil in the same pan and add in the kale. Season the kale lightly with salt and pepper and stir it around the pan until it begins to wilt. Add in the vinegar and the blood orange and stir to combine. To assemble your bowls: add your preferred base in the bottom of the bowl (rice, quinoa, cauliflower rice); top it with a generous portion of kale and then top with a filet of salmon. Enjoy!