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!
Start the Asian Kale & Salmon Salad by making the salmon marinade and salad dressing which is one and the same. Yeehaw for double duty sauces! In the bowl of a food processor or blender, combine 2-1/2 Tablespoons rice vinegar, and 2 Tablespoon orange juice – store bought or fresh squeezed, your call.
Next add 1 Tablespoon lime juice and 1 Tablespoon low-sodium soy sauce or gluten-free Tamari (dish will not be GF if using soy sauce.)
Adding some Asian flavah is 1/2 teaspoon sesame oil (a little goes a long way) and 2 teaspoons honey. If you measure the honey after the oil, it will slide right out.
Finally add 1 clove garlic and 1 teaspoon freshly grated ginger. If you don’t have fresh, 1/4 teaspoon powdered ginger would do in a pinch!
Whir the ingredients together then set it aside while you prep your salmon. You’ll want 2-4oz fillets.
Season the salmon filets with salt & pepper then place into a ziplock baggie or shallow dish and add 2 Tablespoons dressing. Let them marinate on the counter while you get started on the salad portion of the program!
In a large bowl add 6 cups washed and dried kale. I rip mine from the tough stems then tear them into pretty small pieces.
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.
Time to add the crunchy toppings, including 1 cup shredded purple cabbage (psst – juice the leftovers!) and 1 peeled, seeded and chopped cucumber.
1 shredded carrot and 2 chopped green onions into the pool…
Finally, segment 1 large orange or 2 small oranges into the bowl. Here’s a tutorial for segmenting oranges >
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 drizzle 1 Tablespoon chopped almonds on top. Voila, Asian Kale & Salmon Salad is served!
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Asian Kale & Salmon Salad
Description
Asian Kale and Salmon Salad is chock-full of vibrant, nutrient-rich veggies and tossed with a zingy Asian-citrus dressing.
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
- 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.
- 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.
- 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.
Notes
Adapted from Clean Eating Mag
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Don’t be intimidated by the length of the ingredient list here – many items are fridge and pantry staples. Besides, we’re worth it! ;)
Nicky 02.19.2013
Everything in Charleston seems to include bacon…we even tasted (and liked!) “bacon jam”! You have to enjoy a lavender martini at Cypress. Amazing!! You’ll LOVE Charleston….so much delicious food!! And it’s beautiful there!
Nicky 02.19.2013
Everything in Charleston seems to include bacon…we even tasted (and liked!) “bacon jam”! You have to enjoy a lavender martini at Cypress. Amazing!! You’ll LOVE Charleston….so much delicious food!!
suzanne 02.19.2013
Do you buy your salmon pre-portioned? fresh or frozen? Trader Joes??
Iowa Girl Eats 02.20.2013
I usually buy it un-frozen from Costco or Whole Foods then portion and freeze any leftovers at home!
nancy 02.19.2013
Love, love, love any new way to prepare salmon. This looks yummy. Love kale, too, so you’ve actually prepared a masterpiece. I can certainly relate to the weather, being from Minneapolis. Below zero with winds blowing about. BRRRRRRR! Stay in and cook something warm!
Kacie 02.19.2013
Please go to Folly Beach. I lived there for 2 years and have been back in Iowa for almost 2 years now and I miss it terribly!
Also – Poogan’s Porch for sure!
Emily S 02.19.2013
A native South Carolinian recommends HUSK! They even harvest ocean water to make their own sea salt
Maura 02.19.2013
Charleston is such a beautiful and charming city! My little brother goes to CoC and next time I visit him I will definitely be checking out Glazed – he’s told me great things about it! http://www.glazedgourmet.com/
kim@hungryhealthygirl 02.19.2013
I have been craving salmon like crazy and that is one of the most beautiful salads I’ve ever seen!!
Adrienne 02.19.2013
Charleston food recs – Magnolia’s for fried chicken and 82 Queen (I had an amazing fried green tomato sandwich and their she-crab soup is famous). Hominy Grill was good too.
Janel Gradowski 02.19.2013
Even my dog has cabin fever. Our yard is a slippery sheet of ice right now, with dashes of swirling snow. I’ve been sick and I’m really craving something healthy like this!
Sara 02.19.2013
LOVE Charleston! Definitely do a carriage tour – we loved the Palmetto company. If you are into crazy donuts, go to Glazed. They have an Earl Grey blackberry donut that is out of this world. We also ate at Magnolia’s and it was delicious, especially the shellfish over grits.
Kristin 02.19.2013
I second Amanda’s recommendations of Virgina’s on King and Magnolias. Virgina’s has a mouthwatering breakfast that my husband and I STILL talk about four years after we visited.
Katie Jo 02.19.2013
Poogan’s Porch!
Amanda 02.19.2013
Austin’s fun for sure, but what about Nashville? I also have to suggest my hometown St. Louis. We have GREAT food and a ton of fun things to do. I would definitely send you a list if you were interested as I have good practice being the unofficial STL tourist bureau for my friends and family. I can’t promise it would be warm, but I can promise it would be a great time, affordable and not too long of a driving distance!
Katie @ Blonde Ambition 02.19.2013
I LOVE salads with meat where you use the same dressing as a marinade. Especially a dressing that sounds as delish as this!
If you’re looking for Charleston tips, you should definitely check out Christina’s blog at hungrymeetshealthy.com! She is constantly making me want to visit!
Jessica 02.19.2013
What a beautiful salad!
Amber S. 02.19.2013
I just bought a bunch of kale for kale fried rice, and oranges were on sale, plus we have leftover salmon – and you just made my dinner! Although I must say those pieces of salmon look GORGEOUS, nothing compared to our grocery stores here in southwest VA ( grocery store to remain nameless…ahem..Kroger!).
I’ve never been to Austin or Charleston, but I have yet to check out a place in Texas that I wasn’t a fan of. Of course you can’t go wrong with checking out restaurants from Guy Fieris “diners, drive ins and dives”!
Rachel 02.19.2013
Wow this recipe looks SO good and I amazingly have all of the ingredients in my fridge! Thanks so much for posting! I just love your blog so much! Also I totally feel you on the cabin fever… just booked a weekend trip to San Diego in April to have something fun and warm to look forward to!
Lisa 02.19.2013
Charleston is the best! We are renting a house on Folly Beach for the second time later this year!
Quick list of fun things:
Folly Beach, Husk, Poogans Porch, Jim N Nick’s BBQ,shops on Market Street,Hominy Grill (omg, the pudding!! Alton Brown’s “Favorite Thing” on Food Network!) the Citadel, the Charleston Farmers Market on Saturdays in Marion Square (although your trip may be a bit early for that), King Street shopping, and cooking class at Charleston Cooks! http://www.mavericksouthernkitchens.com/charlestoncooks/charleston/classes/
Have an awesome trip, and can’t wait to see pictures on your blog!
Claire 02.19.2013
I went to Charleston in October and we went to many places you mentioned, but I think my favorite thing was the chocolate pudding at Hominy Grill. It’s in the top 5 things I’ve ever eaten!
Lisa 02.19.2013
I KNOW!! So good! My sister even stopped there on her way to the airport, had them put it in a to-go box, and ate it on the plane on the way home!
Maria 02.19.2013
How do you get all the white stuff off the outside of your orange?!
Charleston recs: We were last there in October 2010. It is a beautiful city. We did the USS Yorktown (HUGE aircraft carrier with great views of the city and water) and the submarine next to the Yorktown. Down by the water, just walk around and you will find a random huge pineapple fountain (and lots of other fountains). Keep walking from the pineapple fountain down to Waterfront Park and sit on the swings and watch the water. There are some very pretty houses down by the water too. Hopefully you have nice weather; it was gorgeous (but a little windy) for us when we were there in October. Have fun!