Ingredients

For the marinade/dressing:

• 2 poblano peppers

• 1 jalapeno; chopped

• 2 cloves garlic; chopped

• 1/2 cup fresh dill; chopped

• 1/2 cup parsley; chopped

• 1/2 cup basil; chopped

• 1/2 cup apple cider vinegar

• 3/4 cup sour cream

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 cup olive oil

For the salad:

• 1 1/2 lbs salmon; cut into 4 pieces

• 1 loaf of ciabatta

• 2 tbsp olive oil

• 2 tsp garlic powder

• 2 tsp italian seasoning

• 1 tsp onion powder

• 1 tsp salt

• 1 tsp black pepper

• 1/2 cup basil; chopped

• 2 cups kale; chopped

• 1 leek; thinly sliced

• 1 zucchini; thinly sliced

Instructions

1. Preheat your oven to 400°F.

2. Rub the poblanos lightly with olive oil and place on a baking sheet lined with aluminum foil.

3. Roast the peppers in the oven for 30 minutes, turning them occasionally with tongs, until the skins are blistered and charred all over.

4. Remove the baking sheet from the oven and transfer the hot peppers to a large resealable plastic bag and seal it. The steam generated will help loosen the skins. Let the peppers sit for 10 to 15 minutes to cool and sweat.

5. Once the peppers are cool enough to handle, remove them from the bag or bowl and gently peel off the charred skins. Cut off the stem and remove the seeds from the inside of the peppers.

6. Add the poblanos to a food processor with garlic, dill, parsley, basil, vinegar, sour cream, salt, and black pepper. Blend until smooth and combined. Slowly stream in the olive oil until a creamy dressing forms.

7. Set aside 3/4 of the dressing and with the other 1/4, add to a ziploc bag with the pieces of salmon. Move the fish around in the bag until they are fully coated in the marinade. Chill in the fridge for 30 minutes.

8. Preheat your oven to 375°F.

9. Add the salmon skin side down a baking sheet lined with parchment paper. Bake for 10 minutes and let cool at room temperature.

10. Cut the bread into cubes and spread them on a baking sheet. Toss olive oil, garlic powder, Italian seasoning, onion powder, salt, and black pepper . Bake for 10-15 minutes, or until the bread is golden brown and crispy.

11. In a large bowl, combine the leeks, kale, basil, and zucchini.

12. Add the crispy bread cubes to the vegetable mixture, and pour the remaining dressing over the top. Toss everything together gently to combine.

13. Let the salad sit for at least 30 minutes to allow the bread to soak up the dressing and flavors.

14. Use a fork to flake the salmon from the skin in large chunks. Top the salad with the pieces of fish before serving.