<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.
OMG YOU’RE COMING TO CHARLESTON?!?! I LIVE IN CHARLESTON! If you guys have time, I’d love to meet up for lunch/brunch one day! Definitely have to do the obligatory carriage ride through the city, visit the open air market, a visit to the Battery/Rainbow Row, maybe go for a run across the Arthur Ravenel Bridge. OH and the restaurants! Where to begin even?! Husk is definitely a top choice, along with O-Ku for sushi, FISH for seafood with an Asian flair, Poogan’s Porch for a real Southern brunch, sheesh, the choices are endless. Honestly, please just spend a day wandering up and down King Street. SO MANY HIDDEN GEMS. I cannot say enough wonderful things about the beautiful city which I am lucky enough to call my home! Please, don’t hesitate to email you and I can give you a more thought out response of things to do, send you some links to places to eat/things to do, etc! Where are you staying? Downtown I assume?
We love Charleston! Went there a few years ago and are returning this summer!
As for another trip, we’re going to Austin in April because I’ve never been (Husband has and loves it!). I live in STL and highly recommend a weekend trip here–there is seriously so much to do and a ton of great restaurants.
I was in Memphis last year and was kind of umimpressed. It was decent (great BBQ) but I like Nashville a ton more!
If you want recommendations for any of these places let me know!
I’d second that nashville vote for a weekend get-away… it’s very do-able from des moines. and, actually, there’s a super cute area called grand rivers ky, with really great b&b’s… kind of galena-esque! We’ve been twice- once as a pass-thru & once as the official destination!
I also second the st. louis comment (same person, i think!) the zoo is free! what’s not to love about that!
Pearlz is the best and it also Reese Witherspoons favorite restaurant. Fish tacos and hush puppies, delish!
You without a doubt absolutely have to go to Basil, I think you would LOVE it! http://eatatbasil.com/ I also highly recommend Cru Cafe for lunch http://crucafe.com. My BFF is from Charleston and is a major foodie. These are some of her favorite places and we always hit them up when I’m in town.
I honeymooned in Charleston and absolutely can’t wait to go back! Highly recommend Toast (http://www.toastofcharleston.com/) for an amazing breakfast! There’s also a dessert place called Kaminsky’s (attached to a steakhouse in the market area- for the most RIDICULOUS desserts you’ve ever eaten. We regretted not trying Husk, which had rave reviews.
Sigh.. Southern comfort at its best! :)
Bowen’s Island Restaurant is QUITE an experience. :)
I love Charleston!!! I spent most of my time at the beach but Poe’s tavern is a fun bar/pub that has great food and great drinks!http://www.poestavern.com/
I also love salmon salads–there is one at Panera that I always get that tastes awesome. Can’t wait to try this out!
As a native South Carolinian and Charleston resident, I can definitely say we have some amazing places to eat! Of course the “tourist traps” are always popular destinations (Jestine’s, Hyman’s, etc) but I recommend some of “locals” places – try Fulton Five or Lucca Trattoria for amazing Italian and great ambiance; Oak Steakhouse for all things wonderful; or Husk if you want some traditional Southern fare. Get drinks at the Gin Joint or Cocktail Club. Have brunch at Fat Hen and lunch at Rutledge Cab Company or Butcher and Bee. Then finish it all off with a run along the Battery! Feel free to email me for more suggestions, and most of all, have fun!
1. This salad looks crazy-good!
2. I’m currently living in Charleston. I third the farmer’s market, if it’s up and running by then. I haven’t been on a carriage tour, for shame!, but am dying to and highly recommend one. The 2 best plantations to visit are Magnolia and Middleton. Magnolia is more reasonable, but Middleton is amazing, and the plantation house is older, if memory serves me. As far as restaurants, good luck deciding…there are so many that are so good! If you ever come back, come in Jan. or Aug. when they do restaurant week. Great deals at amazing restaurants. Anyway, I recommend Jestine’s Kitchen, the restaurant at Middleton plantation (not downtown), Hank’s, Fleet Landing, and Cork and Sesame Burger are also very good, but also not downtown. There’s so much more; you’ll love it here!
I made your kale fried rice twice in the last two weeks. My husband and I love it.
I LOVE Charleston! You have to eat at Hyman’s, great seafood!
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!