Salmon & Kale Salad with Brie Croutons

Prep time: 10min
Total time: 30min
Serves: 4
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
Per serving (¼ of the recipe):
calories
450
fat
24 g
saturated fat
6 g
carbs
24 g
sugar
8 g
protein
35 g
cholestrol
95 mg
fibre
3 g
sodium
430 mg

Directions

  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".

  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.

  3. Whisk together olive oil and vinegar in large bowl. Add kale, cucumber, salmon, grilled vegetables and croutons; toss well.