Salmon & Kale Salad with Brie Croutons

Prep time: 10min

Total time: 30min

Serves: 4

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

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

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

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.