Glazed Salmon with Kale, Pear, and Cheddar Salad
Simple broiled salmon glistens with a sweet pepper jelly glaze.
Why This Recipe Works
Gather Your Ingredients
Key Equipment
Before You Begin
If your cheddar is aged enough, you can crumble it instead of cutting it, creating craggier surfaces to soak up more dressing. You can sprinkle some toasted chopped walnuts or pecans on the salad for extra crunch.
Instructions
1.
Whisk 2 tablespoons jelly, oil, vinegar, shallot, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add kale and toss to combine; set aside.
2.
Adjust oven rack 8 inches from broiler element and heat broiler. Line rimmed baking sheet with foil and spray with vegetable oil spray. Place salmon, skin side down, on prepared sheet. Sprinkle salmon with 1 teaspoon salt and remaining ¼ teaspoon pepper. Whisk cayenne and remaining ¼ cup pepper jelly and ¼ teaspoon salt together in bowl. Brush jelly mixture all over salmon. Broil salmon until deeply browned and centers of fillets register 125 degrees (for medium-rare), 8 to 12 minutes.
3.
Add pear and cheddar to kale mixture and toss to combine. Serve with salmon.
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