Grilled Basil Salmon with Sun Dried Tomato Kale Salad

What's the difference between a piano and a fish?
You can't tun-a fish.

Quick. Dinner.  Hungry.  Quick Quick.  (Sometimes, that is totally what happens at our house)  Luckily, you don't have to sacrifice flavor for a fast meal.

I think this kale salad is my new favorite (the dressing makes it).  Inspired by all the gorgeous salad bars at Whole Foods, it is dressed with a super-tasty sun dried tomato vinaigrette that makes you go yuuuuuuuuummm.

The salmon is a simple olive oil, salt, pepper and grill.  Then, topped with fresh basil and lemon juice.  Fresh food that leaves you full with out feeling overly so.

Here's what you need:
Salmon, I usually grill one bigger piece then divide onto plates after grilling.
1/4 cup of chopped sun dried tomatoes
2 tablespoons of white vinegar
1 tablespoon of olive oil, plus 1 teaspoon
1 tablespoon of fresh lemon juice, plus 2 teaspoons
salt and pepper to taste
2-3 handfuls of chopped kale
1 carrot
1/3-1/2 cup red cabbage
2-4 tablespoons of plain goat cheese
5-7 fresh basil leaves

First, heat up your grill.  Then, get going on your vinaigrette, so the flavors can sit and hang out together for a little bit.  Chop up about 1/4 cup of sun dried tomatoes.

Add to a small bowl.

Add 2 tablespoons of white vinegar.

Add 1 tablespoon of olive oil

Add 1 tablespoon of lemon juice.

Add salt and pepper.

Mix together.

Salmon.

Add 1-2 teaspoons of extra virgin olive oil.  Rub down both sides.  Salt and pepper both sides.

Add to grill.

 While salmon is grilling, get the salad ready.  Add 2-3 handfuls of chopped kale to a big bowl.

Add some red cabbage slices.

Some carrot slices.

Goat cheese.

Add 2-4 tablespoons, depending on cheesy-desired-ness.

Get basil.  Wash.

Slice.

Take salmon off grill when done, top with 1-2 teaspoons of lemon juice and fresh basil.  Then, tent with foil until time to eat.

Mix up dressing and pour over salad.

Toss.

Plate up.

How quick was that?!?!