Salmon & Kale Salad with Brie Croutons
Butter & Canola Oil, at room temperature
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.