Salmon Wellington and Purple Kale Caesar Salad - Kosher.com

Ingredients

• 2 leeks, thinly sliced and cleaned
• 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
• 2 sprigs thyme
• 1 container baby portobello mushrooms, stems removed
• 1 Gefen Puff Pastry Sheet, defrosted
• 1/4 cup Haddar Dijon Mustard
• handful baby spinach
• 4 center-cut fillets wild salmon
• 1 egg, beaten
• olive oil, for frying
• salt, to taste
• pepper, to taste
• 1 bunch purple kale, torn
• lemon juice
• 1/2 cup Gefen Mayonnaise
• 1 tablespoon Haddar Dijon Mustard
• juice of 1 lemon
• 2 tablespoons capers
• 1/2 teaspoon pepper
• 1 clove garlic
• 2-4 tablespoons water as desired, to thin out the dressing.
• handful raw cashews
• handful raw pine nuts
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt