Pan Seared Salmon with Sweet Chipotle Dressing
4 (six-ounce) salmon fillets, sliced thin on the bias
1 tablespoon olive oil
salt and pepper
For the Salad;
2 cups corn kernels, cooked
1 avocado, cut into bite size pieces
2 cups canned black beans, rinsed and drained
½ cup finely diced red onion
½ cup cilantro, chopped
For the Dressing;
1 chipotle chili from a can of chipotles in adobo
1 garlic clove
2 tablespoons tomato ketchup
6 tablespoons lime juice
1 tablespoon honey
½ cup olive oil
Salt and pepper
4 cups of kale, shredded
Mix together all of the ingredients for the salad in a large bowl and set aside.
Blend the ingredients for the dressing and pour half into the bowl over the salad.
Pour the 1-tablespoon of olive oil into a skillet and heat until smoking. Season the salmon and carefully place in the skillet. Cook for 2 minutes and turn.
Divide the shredded kale between four plates. Place the salad on top and then the salmon on top of the salad. Drizzle the remaining sauce over the salmon and serve.