<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.
One of our favorite places to eat in Charleston is Hyman’s Seafood. Delicious hush puppies, fried green tomatoes, crab dip, and of course fish :) Yummy!
I was just in Charleston last weekend visiting my sister. Downtown is so much fun- you will love it! Can’t wait to see where you go. Basil is amazing Thai restaurant- you should definitely try it! Have fun!!
We visited family in Charleston a few years ago and my anut & uncle took us to Fleet Landing for dinner. We had a great meal there and I hadn’t seen it mentioned in the other comments.http://www.fleetlanding.net/
If the City Market is open, my aunt has a stall there: Dolores Southern Delights(read: CANDY)! Tons of neat stuff to check out in the market and in the shops around there. We walked around that area for days – so much to see! Have a great trip!
I loved Magnolia’s to eat at. Great, approachable food at a pretty reasonable price. If you have a car and the time, I highly recommend driving to Edisto. It is a tiny vacation area that is not commercialized in any way. That pretty much means the only chain-type business there is Piggly Wiggly. Otherwise, it’s you, your gorgeous vacation home (really great weekly rates!), dolphins swimming all around and the beach. Easily one of my favorite places that I’ve ever been.
Wow, those beautiful colors! Love this wholesome and easy recipe, Kristin. Thanks for sharing!
Well small town Sweetwater, TX is the home of the World’s Largest Rattlesnake and is coming up March 8-10, 2013. You could come eat some rattlesnake and it is plenty warm and dry! Ha.
http://video.nationalgeographic.com/video/places/culture-places/american-festivals-project/rattlesnake-roundup/
http://en.wikipedia.org/wiki/Rattlesnake_round-up
http://en.wikipedia.org/wiki/Sweetwater,_Texas
Oh and it was mentioned already but cake from Kaminskys is a must. Also, do a ghost tour or a carraige tour of the mansions in SC. Both are awesome. Folly beach food isnt all that great.
YOU have to have to have to go to HUSK. But make your reservations now because openings are hard to come by! Best restaurant i have ever been to, and the drinks are killer too. It was rated America’s Best New Restaurant in 2011…its amazing.
How about San Antonio? Have you been there before? It’s warm and full of history, which I know you love!
I know – I am dying to see the Riverwalk! Unfortunately it’s almost 15 hours to drive so I think we’ll have to save it for another trip. Definitely on my short list though! :)
I HIGHLY recommend Magnolia’s! It was the best meal of our trip and i’d go again and again. The fried green tomatoes appetizer was amazing, and comes topped with tomato chutney, ham and served with grits… it was the perfect combination of southern flavors to start the meal. I had the fried chicken, one of their signature dishes, and it was literally the best fried chicken i’ve ever had. Comes with all the traditional sides… never had collared greens but OMG they are good! It was one of those meals that I was so sad when my stomach was full and I couldn’t keep eating. Seriously BEST THING EVER!
the recs on Folly Beach are spot on!! Don’t miss it. 20 min from downtown C-ton. Taco Boy, Lost Dog cafe, + lot s of others on Center street. 82 queen st. is great. wish i was going to S.C. have fun.
As a fellow Iowa girl, currently living in Charleston, I’m so glad you’re coming to visit! So much to do, eat, see. Wonderful places to relax and watch the world go by (Washington Park, Porch swings down by the Pineapple Fountain). Visit Goat.Sheep.Cow on Friday or Saturday afternoons for $5 wine tasting and as many cheeses as you care to sample. Crepes at Queen Street Grocery. Gin and tonics at Husk Bar; they serve a local, small batch tonic that is to die for! Happy Hour at Social Wine Bar. Pecan pie and mimosas at Magnolias. Red’s Ice House on Shem Creek. 82 Queen courtyard dining. Sugar Bakeshop on Cannon; you MUST try their cupcakes! Many, many more. Rent a kayak and explore the inlets and marshes, post up at Folly Beach, or rent bikes and pedal around the peninsula. Hope you enjoy your stay!
I’m dying to go to Charleston! Can’t wait to hear all about it. I’d also recommend Nashville for a weekend getaway. We drove from the Chicago area and it was about 8 hours – not too bad. Plus it’s fun to stop in Louisville or other places in KY.