master

In this recipe, a bright avocado dressing lends creamy contrast to hearty kale and softens the greens as they marinate—creating a perfectly-seasoned bed for salmon coated with smoky spices like paprika and ancho chile powder.

Ethan Mick

with Avocado-Kale Salad & Chipotle Dipping Sauce

Spice-Crusted Salmon & Carrot Fries

10-Oz Skin-On Salmon Fillet

Kale

Avocado

Jalapeño Pepper

Lime

Carrots

Radishes

Garlic

Raw Pepitas

Ranch Dressing

Chipotle Chile Paste

Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the **carrots**; quarter lengthwise, then halve crosswise. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare & roast the carrots:

While the carrots roast, remove and discard the stems of the **kale**; thinly slice the leaves. Cut off and discard the ends of the **radishes**; halve lengthwise, then thinly slice crosswise. Pit and peel the **avocado**. If necessary, peel **1 garlic clove**. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the **lime** crosswise. Cut out and discard the stem, ribs, and seeds of the **pepper**; small dice. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper. In a large bowl, combine the **avocado**, **as much of the garlic paste as you’d like**, **the juice of both lime halves**, a drizzle of olive oil, and **as much of the chopped pepper as you’d like**, depending on how spicy you’d like the dish to be. Season with salt and pepper. Using a fork, mash until smooth.

Prepare the ingredients & make the avocado dressing:

To the bowl of **avocado dressing**, add the **sliced kale**; toss to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Marinate the kale:

While the kale marinates, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the **pepitas**; season with salt and pepper. Toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant (be careful, as the pepitas may pop as they toast). Transfer to a paper towel-lined plate; immediately season with salt and **a pinch of the spice blend**. Wipe out the pan.

Toast the pepitas:

While the kale continues to marinate, pat the **fish** dry with paper towels. Transfer to a cutting board, skin side down; cut into two equal-sized pieces. Season on both sides with salt, pepper, and enough of the **remaining spice blend** to coat (you will have extra). In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes, or until lightly browned. Flip and cook 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

Cook the fish:

While the fish cooks, in a bowl, combine **half the ranch dressing **(you will have extra) and **as much of the chile paste as you’d like**, depending on how spicy you’d like the dish to be. To the bowl of **marinated kale**, stir in the **sliced radishes** and **toasted pepitas**. Serve the **cooked fish**, **finished kale**, **roasted carrots**, and **dipping sauce** on the side. Enjoy!