<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.
This looks unreal! The ingredients I need are going straight to the top of my grocery list. YUM! As for cities you guys should absolutely put Austin at the top of your list! Its tons of fun, the weather is great, the food out of this world, the activities are endless! Its so much fun! You would love it.
Aaaahhhh! Why do you discard the skin?? If you get it good and crunchy and cut it into strips, it’s like salmon croutons on top of your salad!! Please tell me that you just haven’t tried it and aren’t doing it because you don’t like it… Salmon skin is fantastic.
I visited Charleston for the first time last March. We had lunch at Husk which was a disappointment, burnt bacon on my Fried Chicken BLT and burnt toast on our appetizer. Lana Restaurant was excellent and so was Five Loaves, our favorite was G&M – Gaulart & Maliclet French Cafe, but get there early it’s a small place!
The carriage ride around town was worth it too, we saw so much we wouldn’t have seen traveling on our own on foot.
Ah! One of my fave cities for sure. I tried a bunch of your restaurant recommendations in NOLA, so I’d say we have similar taste (pun intended) ;) I got recommendations from Jenna at ELR when I visited Charleston a few years back and all were FANTASTIC: Slightly North of Broad (SNOB), Virginia on King (great for lunch), and Magnolias. All three are walking distance in the heart of the touristy part of downtown Charleston, so they’re very easy to get to. We also visited Hominy (as featured on Food Network) for a “big nasty biscuit” for breakfast on our way out of town. Take a horse and carriage ride as soon as you get there so you can get a feel for the layout of the city – I believe it’s called Red Door Barn or something like that ($20pp and seriously well worth every penny!). Walk along the water and drool over the gorgeous homes. Enjoy!!
Charleston is awesome! Check out Poogan’s Porch-it’s delicious! The city is absolutely beautiful!
I have wanted to go to both New Orleans and Charleston for such a long time! I can’t get away right now for even a long weekend, so I’m making cajun, creole, and other southern food, and watching movies that take place in the south to help tide me over until I can get away. Can’t wait to hear a recap of your trip, including the restaurants you visit!
The Husk Bar tops my list of places to visit!! If you want to stay for dinner, make reservations now! However, the best meal I’ve ever had in Charleston is at FIG. Cru Cafe is my favorite lunch spot — I don’t visit the city without popping in for a bite :) I’m so jealous of your upcoming trip!
It was 82 in Austin yesterday, pretty unreal. One tip though, you guys would probably want to make that trip before or after SXSW (March 8-17). The city explodes with out of towners, making everyday activities nearly impossible.
I lived in Summerville, SC (just outside of Charleston) for almost two years. Try the pizza at Andolini’s or at the Mellow Mushroom. Get brunch at Jestine’s Kitchen. I never ate at FIG, but it always got rave reviews. You can’t go wrong with any of Charleston’s upscale restaurants. If you go to Folly Beach, make sure you eat at Taco Boy, and if you head up to Summerville, go to Perfectly Franks. They have the best hot dogs and sweet potato fries on the planet!
I am going to Charleston for the first time in just over a month too! I have heard rave reviews (and have made reservations) about the following: Fig and Hominy Grille. I cannot recall the name of the restaurant, but a James Beard winning chef has a restaurant there and I have herd from numerous people it is not worth the hefty price tag, just an FYI. We are also planning on going to a cooking class, apparently they release their April classes at the beginning of March. http://www.mavericksouthernkitchens.com
Having experienced both cities, I would definitely recommend Austin.
Have so much fun on your trips!!
The James Beard-winner is Sean Brock, and the restaurant is Husk and it IS that good, for the cornbread alone. Husk is a don’t-miss, but get reservations now, because they’re hard to come by. Also, Fig is always packed. I tried to eat there in September on the fly, and couldn’t get a table. For breakfast, hit up Dixie Supply Company, decidely less fancy, but totally chill and delicious. Tons of locals there. The biscuits and gravy are to die.
Poogan’s Porch is right next to Husk, and also is good, but not on Husk’s level. And Hominy Grill is the institution in Charleston.
Austin is the “Live Music Capitol of the World.” True! I spent many, many college nights clubbing on 6th street! (Oh the memories!) It is a fabulous city, tons to do, amazing restaurants, (Southern fare, BBQ, and everything else), tons of outdoor stuff, etc. You guys would love it!
Austin is fantastic! I have visited quite a few times (including last weekend which was such a great break from midwest winter) and it is SUCH a blast. So much outdoor activity between biking, runs, kayaking on the river, etc. The farmers market, first ever whole foods, and awesome restaurants. And TONS of live music. I’d recommend it!
I aggree with everyone on Austin. It is a great place, you will love it! They also have quite a few vineyards right outside Austin (in the hill country) for wine tasting.
I love salmon…that looks really tasty!