INGREDIENTS
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16 oz wild salmon fillet, skin removed
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1 tsp olive oil
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1/3 cup diced shallots
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1 cup kale, chopped
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Kosher salt and freshly ground black pepper, to taste
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3/4 cup cooked quinoa
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2 tbsp Dijon mustard
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1/2 tsp Old Bay
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1 large egg, beaten
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For the salad:2 1/2 tbsp olive oil
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2 1/2 tbsp champagne vinegar
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2 tbsp minced shallots
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1 1/ 4 tsp dijon mustard
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salt and pepper, to taste
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10 loose cups baby arugula
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1 large pink grapefruit, peeled and diced