Asian Kale & Salmon Salad

20 Jun, 2018
 Asian Kale and Salmon Salad is chock-full of vibrant, nutrient-rich veggies and tossed with a zingy Asian-citrus dressing.

Raise your hand if you’re coming down with a wicked case of cabin fever!

These days I feel like I look like Jack Nicholson from the Shining – wild haired and wide eyed from being shut in against the howling wind and freezing temperatures, while peering out from behind the curtains – minus the whole horrific plot, obviously. A forecasted 6-8 inches of snow coming our way on Thursday isn’t helping matters much, either!

Ben and I have a fun trip planned to Charleston, SC in a little over a month, which I am considering creating a countdown chain for because I am so excited. I have repeatedly and excessively stated over the past couple of years (sorry!) that Ben and I really fell in love with the culture of New Orleans when we visited in 2010, and are excited to experience another southern staple – the city of Charleston. Taking restaurant/activity recommendations…NOW!
 Anyways, I feel like I can’t even wait until then to get out of here! We’re trying to plan a long weekend getaway somewhere warm and within a 10-12 hour drive for some time in the next couple of weeks. Any ideas? I’d love to go to Austin (keepin’ it weird!) and Ben’s rooting for Memphis – I think because it’s such a hardcore music town and he’s dying for a bango. I’d go for the BBQ, I suppose.

Until we figure it out, I’m continuing to weave bright, light dishes into our weekly meal plan to remind me that warmer days and places are definitely ahead. Onward, right? Asian Kale & Salmon Salad is definitely helping the cause.
 If the saying’s true that you are what you eat, then we’ll all be health goddesses after devouring this salad which combines antioxidant rich kale and red cabbage with vibrant veggies like carrot, cucumber, and green onions, tossed in a Asian-citrus dressing.

Salmon fillets, which are high in fatty acids that can help boost your mood, are marinated in the salad dressing then quickly seared and placed on top.

Sweet orange slices seal the deal and add a sweet burst of flavor to this yummy salad that is definitely classified as feel-good food!
Now get your massage on! Ben can’t convince me to massage his feet, but for some reason I really like massaging kale. I guess those two things aren’t really the same though. Anyways! Use your fingertips and hands to really get in there and massage the kale. It will start smelling kind of grassy (don’t worry it doesn’t taste like it) and whither down significantly. After 2-3 minutes the kale should be tender enough to eat. Just give a piece a try – if it’s not there, just keep massaging.
Ingredients :
  • 2-4oz salmon fillets
  • salt & pepper
  • 1 bunch kale (about 6 cups,) torn from stem then into small, bite-sized pieces
  • 1 cup shredded purple cabbage
  • 2 green onions, chopped
  • 1 cucumber, peeled, seeded & chopped
  • 1 carrot, shredded
  • 1 orange, segmented (or 2 small oranges)
  • 1 Tablespoon almonds, chopped
For the salmon marinade/salad dressing:
  • 2-1/2 Tablespoons rice wine vinegar
  • 2 Tablespoons orange juice
  • 1 Tablespoon lime juice
  • 1 Tablespoon low-sodium soy sauce or gluten-free Tamari (dish will not be GF if using soy sauce)
  • 2 teaspoons honey
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon sesame oil
  • 1 clove garlic
  • salt & pepper
Directions :
  1. Blend marinade/salad dressing ingredients together in a food processor or blender. Season salmon fillets with salt & pepper then place into a ziplock bag or shallow dish and add 2 Tablespoons dressing. Marinate on the counter while you prepare salad.
  2. In a large bowl add kale then massage with hands and fingertips until tender, about 3 minutes. Add cabbage, green onion, cucumber, carrot, orange segments, and remaining dressing then toss to combine and set aside.
  3. Heat a large skillet over medium-high heat then spray well with nonstick spray. Add salmon skin side down then cook for 3-4 minutes. Flip, peel skin off then discard, and then cook for 1-2 more minutes. Divide salad between bowls then top with salmon and sprinkle chopped almonds on top.
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