2 cups shredded, packed kale
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 green apple, julienned
1/4 cup chopped fresh parsley
1/4 cup chopped cilantro leaves
1/4 cup cilantro leaves and stems
1 clove garlic
1 jalapeño or serrano
2 tablespoons mayonnaise (or sour cream if you’re mayo-averse)
2 tablespoons cream or milk
1 tablespoon high heat oil like grape seed or avocado oil
1 pound salmon fillets, skin removed if you want
1 teaspoon chili powder
8 corn tortillas, warmed
Put the kale in a large bowl. Add lemon juice, oil and about a 1/2 teaspoon salt. Massage firmly with your hands for a minute or so until the kale is wilted. Add the herbs and apple. Refrigerate until serving time.
Make sauce: Combine cilantro, garlic, jalapeño (remove the seeds/membranes from the pepper if you want a milder sauce) mayo and cream in a food processor and blend until smooth. Season with 1/4-1/2 teaspoon salt, to taste.
To cook, heat grapeseed oil in a large skillet over medium-high heat until shimmering. Pat salmon dry with a paper towel and sprinkle both sides of fillets with the chili powder. Right before you put them in the pan, sprinkle both sides of fillets with about 1 teaspoon salt, total.
Place into skillet (skin-side down if your fillets aren’t skinned). Cover with a splatter guard if you have one. Cook for about 2 minutes until very crisp on the bottom, gently flip and cook another 2 minutes. Break salmon into about 1″ chunks.
Serve warm tortillas with salmon, slaw and sauce.