<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.
For Charleston, SC – Try brunch or lunch at Poogan’s Porch and Dinner at Hush. Also you MUST get dessert from Kaminsky’s. Also Virginia’s get really good reviews. And I second the review about Jestine’s Kitchen. Ive heard it amazing just having been yet. If you want seafood Hyman’s! Best boiled peanuts are served before the meal
I haven’t had a chance to read through all the comments – but as a (former) Charlestonian I couldn’t help but not comment, so please excuse me if this is the department of redundancy department…
All around favorite – Stars (wines on tap! – and check out their herb garden on the rooftop terrace.)
Food – HUSK, HUSK & HUSK. Also: Wild Olive. A little off the beaten path, but oh man, Italian food to die for. Burgers at Sesame and pizza from Park Circle Pizza.
Seafood since this deserves its own category – The Wreck in the Old Village of Mt. Pleasant, and The Ordinary downtown (which just finished as a semifinalist for a James Beard award).
Bar – I’m a 100% dive fan: Recovery Room or the Tattooed Moose.
Oh – and as a carriage tour driver during my college years, take one! I promise – those horses are SO loved. Any company down in the market is great and the drivers are all super knowledgeable. The Debauchery and Ghost walking tours are also highly recommended. Enjoy the Holy City!
Austin is fabulous. If you are looking for music, food, and warmth. Austin is your place.
Since I live just outside of Austin, I’m going to recommend you go there or the Texas Hill Country! It is so beautiful and the weather has been pretty nice so far this year. February has been consistently in the high 60’s- nearly 80!
Salmon question for you. I always buy the fresh stuff that is always so expensive. Do you buy the frozen? Do you have a good brand that you buy? Sometimes the frozen fish scare me.
You know I haven’t had much luck with frozen – even from reputable places like Whole Foods – it always seems to fall apart when I unthaw it. That said, what I like to do is stock up on fresh when there’s a sale at WF, or even at Costco which I think has great salmon, then portion and freeze myself. It usually works out great that way!
You guys should come to Nashville for a weekend getaway! Country music, great BBQ, wineries, breweries, River life, etc. So much to see and do.
I live in Columbia, SC and love going to Charleston! We were just there a few weeks ago. Definitely do a carrage tour. We had an awesome tour guide and I learned alot with out it being boring!
Also, try out the Blind Tiger Pub. Awesome food and drinks!
Have a great time!
I am going to be in Charleston in a little over a month, too! I’m doing the Cooper River Bridge Run (a 10K) on April 6. My brother lives on Folly Beach so I will be staying with him :)
This looks incredible. I’ve recently started eating salmon so new idea’s are always welcome! I now need to convince Dave that he likes Kale. Wish me look!
We’ve been OBSESSED with Luann’s kale salad for a while now, having it at least once a week, so this is just the recipe I’ve been waiting for to mix things up!
I’m stir crazy, too. We have a weekend break booked in for March and it can’t come fast enough!
So excited you are coming to Charleston! We have lived here 23 years and it never gets old! I second all the great recommendations, so far. Can’t wait to see what you choose and of course your wonderful pics and narrative. I have really enjoyed your recipes.
I love it! It looks like a confetti bomb went off on your plate. This dish is SO pretty! Oh and you MUST go to Austin but if you do you must reserve a few days on Lake Travis. It’s gorgeous! Then you need a boat ride to Shades a local restaurant in the middle of the lake. Dare to throw a french fry over the railing and you will find a million humongous catfish begging for more.
I LOVE Charleston!
Food: POOGAN’S PORCH: SO delicious and rumor has it the place is haunted.
SLIGHTLY NORTH of BROAD: Fancified, incredible food with impeccable service.
Sights: CALHOUN MANSION-if you are into antiques, the guy who lives there is a fancy antique hoarder. You will never see a collection of such insane magnitude anywhere else.
PALMETTO CARRIAGE TOUR: They are the best and it’s charming. Start with this and you can scout for places you might want to walk to later.
ORGINAL PUB TOUR of CHARLESTON: If you like to see how a town drinks (and you drink, too) also full of interesting history, crazy old bar stories.
HISTORY and/or GHOST TOUR: I have yet to meet a tour guide I didn’t like in Charleston. Guides there are proud of their history and take their jobs very seriously. The ghost tour was the right mix of fun and creepy and anyone doing a general walking history tour is going to make it worth your while.
HOTELS: We’ve stayed at the VENDUE INN and loved it. Rooms with some personality and super friendly staff. If you want to get really fancy, stay at the MARKET PAVILION HOTEL. And if you don’t stay there, at least go to the rooftop bar for a drink. Also, it seems like every hotel in Charleston has a happy hour wine reception and or cookies/desserts later in the evening. Don’t miss out!
Have fun!