Asian Kale And Salmon Salad Recipe

This recipe combines the richness of salmon with the vibrant flavors of an Asian-inspired dressing, all balanced by the textural contrast of kale.

Ingredients

For the Salmon

  • 2-4 oz salmon fillets (skin-on or skinless, depending on your preference)
  • Salt and pepper to taste

For the Salad

  • 1 bunch kale (around 6 cups), torn into bite-sized pieces
  • 1 cup shredded purple cabbage
  • 2 green onions, chopped
  • 1 cucumber, peeled, seeded, and chopped
  • 1 carrot, shredded
  • 1 orange, segmented (or 2 small oranges)
  • 1 tablespoon chopped almonds

For the Asian-Inspired Dressing

  • 2 ½ tablespoons rice wine vinegar
  • 2 tablespoons orange juice
  • 1 tablespoon lime juice
  • 1 tablespoon low-sodium soy sauce or gluten-free tamari
  • 2 teaspoons honey
  • 1 teaspoon grated ginger
  • ½ teaspoon sesame oil
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

1. Marinate the Salmon

  • Pat the salmon fillets dry with paper towels and season generously with salt and pepper.
  • Place the salmon in a shallow dish or resealable bag. In a separate bowl, whisk together 2 tablespoons of the dressing (reserve the remaining dressing for the salad).
  • Pour the marinade over the salmon, ensuring it’s evenly coated. Let the salmon marinate for at least 15 minutes, or up to 30 minutes for extra flavor.

2. Prepare the Salad

  • While the salmon marinates, massage the kale in a large bowl.
  • Use your hands to scrunch and squeeze the kale for a few minutes, until it becomes slightly softened and more manageable. This helps break down the tough kale fibers and makes it more palatable in the salad.
  • Add the shredded cabbage, chopped green onions, cucumber, carrots, and orange segments to the massaged kale.

3. Make the Dressing

  • In a separate bowl, whisk together the remaining dressing ingredients: rice wine vinegar, orange juice, lime juice, soy sauce or tamari, honey, ginger, sesame oil, garlic, salt, and pepper.
  • Taste and adjust seasonings as needed.

4. Cook the Salmon

  • Heat a large skillet over medium-high heat. If using skin-on salmon, place the fillets skin-side down in the hot pan.
  • Sear for 3-4 minutes, or until the skin becomes crispy. Gently flip the salmon and cook for an additional 2-3 minutes, or until flaked and cooked through.
  • If using skinless salmon, simply cook for 2-3 minutes per side, or until cooked through.

5. Assemble the Salad

  • Transfer the cooked salmon to a plate. Flake the salmon with a fork.
  • Toss the prepared salad greens with the remaining dressing until evenly coated.

6. Serve

  • Divide the salad among plates and top each serving with flaked salmon.
  • Sprinkle with chopped almonds for an extra crunch.

Tips

  • For a vegetarian option, omit the salmon and add another protein source like grilled tofu or tempeh.
  • If you don’t have oranges, you can substitute with another citrus fruit like grapefruit or mandarin oranges.
  • Toasted sesame seeds can also be added to the salad for extra flavor and texture.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the kale salad texture may deteriorate slightly due to the kale wilting.

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