Curried salmon and kale salad with warm carrot-ginger vina

Words can’t begin to describe this dish. But we’ll give it a shot. We pair curry-dusted salmon with crunchy kale, sweet pops of raisins, and our bright carrot-ginger vinaigrette. Fresh, tangy, earthy, and zingy—nuff said.

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Step 1

Soak the raisins; toast the pumpkin seeds

Step 2

In a small bowl, combine the raisins and ¼ cup warm water. Let soak while you prepare the rest of the meal.

Step 3

In a dry large frying pan over medium heat, toast the pumpkin seeds, stirring often, until lightly golden, 3 to 4 minutes. Transfer to a plate. Wipe out the pan.

Step 4

Prep and cook the fish

Step 5

Pat the fish dry with a paper towel; season lightly with salt and generously with the curry powder.

Step 6

In the same pan used for the pumpkin seeds, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the fish (skin side down for the snapper) and cook until lightly browned (and the snapper skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate to cool slightly, then using a fork, flake the fish into bite-size pieces (discarding the snapper skin if desired). Do not clean the pan. While the fish is cooking, prepare the onion.

Step 7

Prep the onion; make the warm carrot-ginger vinaigrette

Step 8

Peel and thinly slice enough onion to measure 1 cup. Set aside ¼ cup sliced onion for the salad.

Step 9

In the same pan used for the fish, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add ¾ cup sliced onion, season with salt and pepper, and cook, stirring occasionally, until starting to brown and soften, 3 to 4 minutes. Stir in the raisins and their soaking liquid and carrot-ginger blend and bring to a boil, then remove from the heat. Transfer to a large bowl and season to taste with salt and pepper.

Step 10

Assemble the salad

Step 11

To the bowl with the onion and carrot-ginger vinaigrette, add the kale and remaining sliced onion. Toss to coat and gently massage the leaves. Season to taste with salt and pepper.

Step 12

Serve

Step 13

Transfer the salad to individual plates and top with the fish. Garnish with the pumpkin seeds and serve.

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