Ingredients
Salad
- 2 strips Bacon, chopped
- 4 cups Kale, chopped
- 2 Tbsp Shallots, minced
- 2 Tbsp Red Wine Vinegar
- 2 tsp Dijon Mustard
- 2 tsp Maple Syrup
- 1 tsp Black Pepper
- 2 Tbsp shaved Parmesan Cheese
- 2 Bo
Salmon
- * 1/2 lb Salmon, skin off but reserved
- 1 tsp Cajun Seasoning
- 1 Tbsp olive oil
- 2 Boiled eggs
Instructions
Salmon
Step 1
Pat Salmon and skin dry. Season with Cajun Seasoning and drizzle with olive old on both sides
Step 2
Preheat Air Fryer to 400F
Step 3
Cook both for 6 minutes, turn over and cook for another 5 minutes
Thyme Tip:
You can also sear the salmon in a pan and bake the skin in the oven until crispy.
Salad
Step 1
Crisp bacon in a pan. Set aside, leaving the drippings in the pan.
Step 2
In the same pan, add shallots and black peppercorns. Stir until shallots are translucent.
Step 3
Stir in mustard, maple syrup, and red wine vinegar.
Step 4
Take the pan off the heat and toss in kale.
Step 5
Transfer to a serving plate and top with bacon bits and shaved Parmesan cheese.
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