2 ratings

Alaska Salmon and Lacinato Kale With Apple Bacon Vinaigrette

Chef Maria Hines’ recipe beautifully highlights the star Alaska protein

What better to celebrate the first-ever Alaska Wild Salmon Day, today, Aug. 10, than with Maria Hines’ recipe highlighting the “natural, sustainable” protein that is the “gold standard of salmon”?

This recipe is courtesy of Wild Alaska Seafood.


For the salmon:

  • 6 Ounces Alaska Sockeye Salmon
  • 2 bunches lacinato kale, removed from stalk and coarsely chopped
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon shallot, minced
  • 1/2 Tablespoon garlic, minced
  • Red chili flakes, to taste

For the apple bacon vinaigrette:

  • 4 Applewood smoked bacon strips, diced
  • 1/4 Cup bacon drippings
  • 2 Granny Smith apples, peeled, diced
  • 2 Tablespoons Garnacha vinegar


  • 4 fingerling potatoes, boiled
  • 1/2 Ounce micro greens, to garnish


For the salmon:

Season salmon with salt and white pepper. Sear in a pan for 6 minutes. Sauté lacinato kale in a pan with minced garlic, shallot, olive oil, and red chili flakes.

For the apple bacon vinaigrette:

Render diced bacon in a pan with bacon fat (drippings), then add salt, pepper, apples, and vinegar and cook for 30 seconds. Drizzle over the whole dish.


Put potatoes and lacinato kale in the center of the plate, then place salmon on top and drizzle vinaigrette around. Garnish with micro greens.