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