Seared Salmon Salad with Kale and Garden Vegetables

Ingredients

• 4 Tablespoons Extra Virgin Olive Oil, Divided
• ½ cups Slized Zucchini
• 1 ear Corn, Kernels Removed From The Ear
• 1 whole 5 Oz Size Fillet Of Salmon
• 1 Tablespoon Dijon Mustard
• 1 teaspoon Chopped Chives
• 1 cup Baby Kale Leaves
• ½ cups Halved Cherry Tomatoes
• ¼ cups Sliced, Cooked Beets
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 1 teaspoon Chopped Fresh Mint Leaves

Preparation Instructions

Heat 2 tablespoons of oil in a medium skillet over medium-high. Add the zucchini and corn, season with a pinch of salt and pepper and sauté until softened and slightly browned, 5 minutes. Remove the vegetables from the pan and set aside.
To the pan add the salmon. Season with salt and pepper and sear until cooked through but not overdone, about 3 minutes per side. Remove from pan and pull salmon apart with your hands, once it’s cooled a little.
In a small bowl, whisk together the remaining 2 tablespoons of oil, Dijon, chopped chives and a pinch of salt and pepper. Add more oil if needed.
Arrange the kale leaves on a large plate. Loosely place the salmon pieces over the greens, along with the corn and zucchini. Then place the tomatoes and beets over the dish. Drizzle the chive dressing over the salad and garnish with fresh mint leaves.