Ingredients

Salmon

3 cups low-sodium vegetable broth

1 small onion, halved

3 cloves garlic, sliced

10 whole pepperscorns

1/2 teaspoon red pepper flakes

1 1/4 pounds salmon fillets, thawed if frozen

1/8 teaspoon salt

Dressing and Salad

1/4 cup orange juice

2 tablespoons red wine vinegar

2 teaspoons spicy brown mustard

3/4 teaspoon salt

1/2 teaspoon hot sauce

2 tablespoons olive oil

12 ounces fresh kale leaves (8 packed cups) tough stems removed, chopped

1 1/2 cups seedless red grapes, halved if large

1/4 cup roasted, salted sunflower seeds

Preparation

Salmon

  1. Combine broth, onion, garlic, peppercorns and red pepper flakes in a straight-sided saute pan. Cover and bring to a boil, then reduce heat to medium. Simmer 5 minutes. Season salmon with salt and add to pan. Cover and cook at very low simmer for 5 minutes. Remove fish to a plate with a large spatula and refrigerate at least an hour. Dressing and Salad
  2. In a small bowl, whisk together orange juice, vinegar, mustard, 1/2 tsp of the salt and the hot sauce. While whisking, add olive oil in a thin stream.
  3. Combine kale, grapes and sunflower seeds in large bowl. Remove salmon skin. Flake salmon into bite-size pieces and add to bowl. Pour dressing over salad and season with remaining 1/4 tsp salt. Gently toss to combine. Make Ahead Tip Poach salmon the night before and refrigerate, tightly wrapped in plastic, until serving.