Asian Kale & Salmon Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 2 green onions chopped
- 1 clove garlic
- 1 tablespoon lime juice
- salt & pepper
- 1/2 teaspoon sesame oil
- 2 tablespoons orange juice
- 2 teaspoons honey
- 1 teaspoon freshly grated ginger
- 2-4 oz salmon fillets
- 1 bunch kale (about 6 cups ) torn from stem then into small, bite-sized pieces
- 1 cup shredded purple cabbage
- 1 cucumber, peeled seeded & chopped
- 1 carrot, shredded
- 1 orange, segmented (or 2 small oranges)
- 1 tablespoon almonds chopped
- 2-1/2 tablespoons rice wine vinegar
- 1 tablespoon low-sodium soy sauce or gluten-free tamari (dish w
- Carbohydrate 7.90704062225345 g
- Cholesterol 0 mg
- Fat 2.67695000297698 g
- Fiber 0.892999979375405 g
- Protein 1.23252500128438 g
- Saturated Fat 0.283894062722459 g
- Serving Size 1 1 Serving (51g)
- Sodium 584.802187499702 mg
- Sugar 7.01404064287804 g
- Trans Fat 0.163106250167235 g
- Calories 56 calories
Blend marinade/salad dressing ingredients together in a food processor or blender. Season salmon fillets with salt & pepper then place into a ziplock bag or shallow dish and add 2 Tablespoons dressing. Marinate on the counter while you prepare salad. In a large bowl add kale then massage with hands and fingertips until tender, about 3 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 well with nonstick spray. Add salmon skin side down then cook for 3-4 minutes. Flip, peel skin off then discard, and then cook for 1-2 more minutes. Divide salad between bowls then top with salmon and sprinkle chopped almonds on top.
