Pistachio Crusted Salmon with Kale Salad
Ingredients
- 3 Cara Cara oranges, divided
- 1/2 cup chopped raw pistachios
- 1/4 cup panko
- 1 1/2 teaspoons chopped fresh tarragon
- 1/4 cup Dijon mustard
- 1 tablespoon honey
- 1 small garlic clove, grated
- 1 1/2 teaspoons kosher salt, divided, plus more to taste
- 4 (5- to 6-ounce) center-cut skinless salmon fillets (about 1 inch thick), patted dry
- 2 tablespoons olive oil, divided
- 1 large bunch lacinato kale, stemmed and cut into 1/2-inch ribbons (about 8 cups)
- 4 teaspoons apple cider vinegar
- 2 celery stalks, shaved lengthwise into ribbons (about 1 cup)
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