- 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
- * 1/2 lb Salmon, skin off but reserved
- 1 tsp Cajun Seasoning
- 1 Tbsp olive oil
- 2 Boiled eggs
Pat Salmon and skin dry. Season with Cajun Seasoning and drizzle with olive old on both sides
Preheat Air Fryer to 400F
Cook both for 6 minutes, turn over and cook for another 5 minutes
You can also sear the salmon in a pan and bake the skin in the oven until crispy.
Crisp bacon in a pan. Set aside, leaving the drippings in the pan.
In the same pan, add shallots and black peppercorns. Stir until shallots are translucent.
Stir in mustard, maple syrup, and red wine vinegar.
Take the pan off the heat and toss in kale.
Transfer to a serving plate and top with bacon bits and shaved Parmesan cheese.