Ingredients
- 1 can of Cole’s Patagonian Smoked Salmon
- 2 cups fresh kale, stems removed and sliced into strips
- 1 small red onion, thinly sliced
- 1 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp maple syrup (or honey)
- Zest of ½ lemon
- Freshly ground black pepper
- Fine salt
Preparación
1. Heat a large skillet over medium heat and add the olive oil.
2. Add the red onion and sauté for about 5 minutes, until soft and lightly caramelized.
3. Stir in the kale, then add the balsamic vinegar and maple syrup. Cook for 3–4 minutes, until the leaves are tender and glossy, with a tangy-sweet glaze at the bottom of the pan.
4. Open the can of Cole’s salmon and break it into large chunks. Gently fold into the skillet, just enough to combine without losing the texture. Cook for 1 more minute.
5. Season with salt and freshly ground black pepper.
6. Serve immediately in a bowl or shallow plate, finishing with fresh lemon zest on top for aroma and a pop of color.
