Serrano Mint Kale Salad with Salmon

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  Salmon
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  Olive oil(30g)

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

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  2 teaspoons kosher salt
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  1 Teaspoon Freshly Cracked Black Pepper, Plus More For Serving
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  Anchovies, Canned In Oil, Drained
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  Egg Yolk(34g)
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  Orange Zest(15g)
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  Lemon Juice, Fresh(80g)
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  Garlic
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  Mustard, Dijon(15g)

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

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  Serrano Pepper
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  Parmesan Cheese(240g)

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

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  Mint, Fresh(240g)
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  Vegetable oil(120g)
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  Kale(1920g)

Instructions

1. 1Pat the salmon dry with paper towels and place on a parchment-lined sheet pan. Drizzle with olive oil, season with salt and pepper, then broil on the top rack at 500°F for 10–12 minutes until the edges are crispy and the flesh flakes easily with a fork. Set aside to cool slightly, then flake into bite-size pieces.
2. 2While the salmon cooks, combine the anchovies, raw egg yolk, orange zest, lemon juice, minced garlic, Dijon mustard, half the serrano pepper (minced), three-quarters of the Parmesan, half the fresh mint, salt, and pepper in a blender.
3. 3Blend on high speed until smooth, about 20 seconds. With the blender running, slowly drizzle in the olive oil and vegetable oil combined, then blend until fully emulsified, about 30 seconds more.
4. 4Tear the kale into bite-size pieces and place in a large bowl. Add 2 tablespoons of the dressing and massage vigorously with your hands for 1–2 minutes until the kale becomes tender and glossy.
5. 5Add the remaining dressing, remaining fresh mint, remaining serrano pepper (thinly sliced), and remaining Parmesan to the kale and toss until evenly coated.
6. 6Gently fold the flaked salmon into the salad and toss to combine.
7. 7Divide the salad evenly into 4 airtight containers while still at room temperature, ensuring each portion receives salmon and dressing throughout.