<span data-slate-fragment="JTVCJTdCJTIydHlwZSUyMiUzQSUyMnBhcmFncmFwaCUyMiUyQyUyMmNoaWxkcmVuJTIyJTNBJTVCJTdCJTIydGV4dCUyMiUzQSUyMkFzaWFuJTIwS2FsZSUyMGFuZCUyMFNhbG1vbiUyMFNhbGFkJTIwaXMlMjBjaG9jay1mdWxsJTIwb2YlMjB2aWJyYW50JTJDJTIwbnV0cmllbnQtcmljaCUyMHZlZ2dpZXMlMjBhbmQlMjB0b3NzZWQlMjB3aXRoJTIwYSUyMHppbmd5JTIwQXNpYW4tY2l0cnVzJTIwZHJlc3NpbmcuJTIyJTdEJTVEJTdEJTVE">Asian Kale and Salmon Salad is chock-full of vibrant, nutrient-rich veggies and tossed with a zingy Asian-citrus dressing.</span>
If you’re in need of some sunshine today, I’m thrilled to share the recipe for Asian Kale and Salmon Salad. This fresh, vibrant, and healthy salad is a feast for the eyes and stomach!
Pus, if the saying is 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 crunchy veggies including carrot, cucumber, and green onions — all tossed in a zingy, Asian-inspired 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 burst of freshflavor to this tasty salad that is definitely classified as feel-good-food!
Start the Asian Kale and Salmon Salad by making the salmon marinade and salad dressing which are one and the same.
In the bowl of a food processor or blender, combine rice vinegar and orange juice — store bought or fresh squeezed.
Next add fresh lime juice and low-sodium gluten free Tamari (or soy sauce if not GF).
Next is sesame oil and honey.
Followed by a fresh garlic clove and freshly grated ginger. If you don’t have fresh ginger, powdered ginger works in a pinch!
Whir the ingredients together then set the marinade/dressing aside while you prep the salmon. You’ll want 2, 4-6oz fillets.
Season the salmon filets with salt and pepper then place inside a gallon-size ziplock bag or shallow dish and add some of the marinade.
Let the salmon sit and infuse with flavor while you make the salad.
To a large mixing bowl add curly kale that’s been stripped from their tough stems then chopped into bite-sized pieces.
Now massage the kale. Yes!
Use your fingertips and hands to really get in there and massage the kale. It will start smelling kind of grassy then whither down significantly. After 2-3 minutes the kale should be tender enough to eat. Give a piece a try — if it’s not there, keep massaging.
Time to add the crunchy toppings, including shredded purple cabbage plus peeled, seeded, then chopped cucumber.
Shredded carrots and chopped green onions go in next.
Followed by a segmented orange.
Drizzle in the remaining salad dressing then toss everything to combine.
The last step is to saute the salmon in a nonstick-sprayed skillet over medium-high heat for 3-4 minutes on one side, then 1-2 minutes on the other.
Divide the salad between two bowls, top with the seared salmon, then sprinkle chopped almonds on top.
Voila, Asian Kale and Salmon Salad is served!
Don’t be intimidated by the length of the ingredient list here – many items are fridge and pantry staples. Besides, we’re worth it! Enjoy!
Ingredients
- 2 4-6oz salmon fillets
- salt and pepper
- 6 cups chopped curly kale, ~1 large bunch
- 1 cup shredded purple cabbage
- 2 green onions, chopped
- 1 cucumber, peeled, seeded then chopped
- 1 large carrot, shredded
- 1 orange, peeled then segmented
- 1 Tablespoon chopped almonds
For the Marinade/Dressing
- 2-1/2 Tablespoons rice wine vinegar
- 2 Tablespoons orange juice
- 1 Tablespoon lime juice
- 1 Tablespoon gluten free reduced-sodium Tamari, or soy sauce if not GF
- 2 teaspoons honey
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon sesame oil
- 1 clove garlic
- salt and pepper
Directions
For the Marinade/Dressing
- Add ingredients into a blender or food processor then blend/process until smooth. Season salmon fillets with salt and pepper then place into a gallon-size Ziplock bag or shallow dish and add 2 Tablespoons of the marinade and turn to coat. Marinate on the counter while you prepare the salad.
- In a large mixing bowl add the kale then massage with your fingertips until tender, 1-2 minutes. Add cabbage, green onion, cucumber, carrot, orange segments, and remaining dressing then toss to combine and set aside.
- Heat a large skillet over medium-high heat then spray with nonstick spray. Add salmon fillets skin side down then saute for 3-4 minutes or until the skin is golden-brown. Flip then peel off the skins and discard. Saute for another 1-2 more minutes or until salmon is cooked through. Divide salad between bowls then top with salmon and sprinkle chopped almonds on top.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Hey, Iowa girl. I’m also an Iowa girl who now lives in Austin (and yes..you should visit). This recipe looks delish. I’m going to try it tomorrow. Many thanks.
Breakfast at Dixie Supply Company & dessert at Jestines!
did anyone like the recipe?
I did! :)
You’ll love Charleston! I went to College of Charleston and loved every minute. You have to go to Hominy Grill. My husband swears by the She Crab Soup at Fleet Landing Restaurant. Plus, that restuarant is on the water. If you venture into Mount Pleasant and Sullivan’s Island, Boulevard Diner in Mt. P and Poe’s Tavern in Sullivan’s.
Have fun!!
This recipe is amazing! Even my skeptical husband loved it. Thanks.
Wow I just heard my stomach growl when I saw the pictures. I love salads and I love being healthy. The salmon looks good and tasty and I love the fact that it comes with sweet orange slices. I can’t wait to taste this once I learn to whip this up. Thank you for the recipe! How long is it going to take me to whip up this recipe? Can I make it in 30 minutes? I can’t wait to surprise my family.
Definitely a 30 minute meal!
Cru Cafe is a meal my husband and I still talk about after 2 years….not touristy, simplistic, foodie paradise. Must go!
I live in Des Moines, but am getting married in Charleston later this year.
I second the recommendation for the Pub Tour– we went last time we were there and loved it. Drinking + History :)
I also second the Blind Tiger (check out the outside area in back) and the Gin Joint (sit at the bar if you can–highly entertaining).
You will LOVE LOVE Charleston!!! I was there last year for work and spent most of my time eating. Shrimp and grits are to die for!! Its very romantic too =)
Also, if you drive anywhere south of you…I would go to Nashville. I live here and its amazing. I would say the music is just as exciting and abundant..and better than Memphis. Plus, I can name about 5 different places for some all in your face amazeballs BBQ. The bar scene is super fun and historical!! Memphis is umm….ok. As much as people hype it up…its no Nashville. (kind of dangerous, too). I used to go there for work all the time and I dont find it anything to write home about.
This will be the second year in a row we are renting a house on foley beach for a week in April. Last year we tried husk based on reviews and all agreed it wasn’t that great. However we LOVED Magnolias. Planning on going back at least once if not twice this year.
Enjoy.
I’m a huge fan of kale, always on the lookout for new recipes! Thanks! :)
Awe I love Charleston! My grandparents live there and my grandma used to give tours in those big old houses…Charleston is gorgeous, but hott. Be prepared. The market is lovely too, it is filled with rich southern culture and there are so many fun things to do! Also I am with Ben on the Memphis idea-I went once (being a huge Elvis fan) and I LOVE IT! Make sure you stop by the Peabody hotel and watch the ducks ride the elevator!! Loveeeee memphis!!