Serrano Mint Kale Salad with Salmon

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  1 lbs Salmon
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tsp 2 teaspoons kosher salt
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  1 tsp 1 Teaspoon Freshly Cracked Black Pepper, Plus More For Serving
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  2 Anchovies, Canned In Oil, Drained(8g)
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  2 Egg Yolk(34g)
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  1 tbsp Orange Zest
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  0.3 cup Lemon Juice, Fresh
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  2 Garlic(8g)
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  1 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  2 Serrano Pepper(32g)
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  1 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 cup Mint, Fresh
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  0.5 cup Vegetable oil
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  8 cup Kale

Instructions

1. 1Pat the salmon fillet dry and place on a parchment-lined sheet pan. Drizzle with the extra-virgin olive oil and season with the kosher salt and black pepper. Broil on the top rack at 500°F for 10–12 minutes until the edges are lightly crisped and the flesh flakes easily with a fork. Set aside to cool slightly, then flake into bite-sized pieces.
2. 2While the salmon cooks, combine the anchovy filets, egg yolks, lemon zest, lemon juice, smashed garlic, Dijon mustard, half the sliced serrano peppers, three-quarters of the grated Parmesan, and half the mint ribbons in a blender.
3. 3Blend on high speed until smooth, about 20 seconds. With the blender running, slowly stream in the vegetable oil until the dressing is fully emulsified and creamy, about 30 seconds more. Season with additional black pepper to taste.
4. 4Place the sliced kale in a large bowl. Add 2–3 tablespoons of the dressing and massage vigorously with your hands for 1–2 minutes until the kale softens and becomes glossy.
5. 5Add the remaining dressing, remaining mint ribbons, remaining sliced serrano peppers, and remaining Parmesan to the kale. Toss until everything is evenly coated.
6. 6Gently fold the flaked salmon into the dressed kale, distributing it evenly without over-mixing.
7. 7Divide the salad evenly into 4 airtight meal-prep containers at room temperature, ensuring each portion gets an equal amount of salmon, kale, and dressing. Finish with extra Parmesan and cracked black pepper before sealing.