<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.
Husk or Queen 52, the later is a must on the patio-it’s so charming. Pick up this month’s Southern Living they’ve got great recommendations for restaurants/bars in all your fav southern cities!
I grew up in Memphis and live in Austin. Between the two, I’d say Austin is a better choice! There are great outdoor activities, TONS of incredible local restaurants, more live music than you could imagine, wineries close by, and best of all, guaranteed to be much warmer!!
I could really use a colorful salad like this right now! I feel like I’m dragging lately. I need some sunshine and warm weather, stat!
Love, love, love Charleston! FIG is one of the best restaurant’s with consistently amazing service every time you go! Trust your waiter’s recommendations…they have never let us down. Always have very interesting original drinks at the bar too! I had one of the best margaritas of my life at FIG! Cru Cafe for lunch is a definite must do.
Yum… the salmon looks amazing, perfectly cooked!
I live in Charleston and date a restaurateur from the northeast so whenever he comes to Charleston all we do is eat! FIG is fantastic and they just opened an oyster bar in an old bank called The Ordinary which is delicious as well. Brunch at Poogan’s Porch, Italian at Trattoria Lucca, and wine, cheese, and charcuterie at Bin 152 are our favorites. If you get out to Sullivan’s Island, you have to get a frozen painkiller at Home Team BBQ. Have a great trip to the Holy City!
Love your blog – have made many of your recipes and love them all. My husband and I have been to Charleston several times – so many great restaurants…if you like a hole in the wall hit up Dixie Supply Bakery and Cafe (http://www.dixiecafecharleston.com/) – carrot cake pankcakes are delish! I also like Halls Chophouse (http://hallschophouse.com/) – pricey but worthy of a special occasion. I had a fish special there that was so yummy I’m drooling just thinking about it.
I also recommend Nashville. We went there for a long weekend in Oct/Nov and had a great time. Good food and lots of live music.
Have fun!
Just made this and it’s my first time having kale- I knew I could trust you to make it a winner! But how do you know when you’ve massaged the kale enough? Mine was still tough to chew, I suspect I didn’t massage enough. Do you do it piece by piece or can you do it by the handful? Thanks!!!
For some great Charleston recommendations, check out knows the place well!
Because of you, I am now a huge fan of kale! And Austin, Austin, Austin. I’ve been to Memphis and Nashville, and while I love the south, I think you’ll have alot more fun in Austin. P.S. PERFECT FISH TACOS. Need I say more?
I live in the good ole South (NC, to be exact) and I adore Charleston! I’m actually going for my bachelorette party in a matter of weeks. (I have yet to go to New Orleans and I’m uber jealous of your travels that you shared with us – in fact, I’ve noted your restaurant suggestions from those posts.) But for Charleston – here are some suggestions: High Cotton,Husk and The Gin Joint (for cocktails) http://www.mavericksouthernkitchens.com/highcotton/charleston/
http://theginjoint.com/
http://www.huskrestaurant.com/
I can’t wait to read about your adventures in one of my FAVORITE cities!!!!
Charleston is one of my favorite cities; never been to Austin. I love when you make these beautiful salads, yummy!! Keep them coming.
PS Also, check Jenna at Eat,Live,Run. She knows all about Charleston and Austin.
Your salad looks amazing, but I am not a salmon lover. Can you recommend another protien?