<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.
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!!
Do you buy your salmon pre-portioned? fresh or frozen? Trader Joes??
I usually buy it un-frozen from Costco or Whole Foods then portion and freeze any leftovers at home!
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!
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!
A native South Carolinian recommends HUSK! They even harvest ocean water to make their own sea salt
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/
I have been craving salmon like crazy and that is one of the most beautiful salads I’ve ever seen!!
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.
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!
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.
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.
Poogan’s Porch!
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!