Roast Salmon with Kale Salad | Epic

Ingredients

• 8 each fish, salmon — skinned, 5oz portions
• 1 teaspoon salt
• 1/2 teaspoon pepper to taste — freshly ground
• 1 1/2 pounds kale, curly — stripped, large dice
• 1/2 pound radish, watermelon — peeled, shredded
• 1/2 each onions, red — julienned, soaked in ice water
• 3/4 cup nuts, almonds, marcona — lightly crushed
• 1/2 pound blackberries, fresh
• 1/2 cup vinegar, raspberry
• 1/4 cup vinegar, apple cider
• 2 teaspoons mustard, dijon
• 1/2 cup olive oil, extra virgin
• 1/4 teaspoon salt to taste
• 2 pinches pepper to taste