Salmon & Kale Salad

salmon and kale salad.jpg

“Ok Monday, let’s do this!”

This is a great meal to start your week off right! Simple, fast, nourishing...delicious! I made one sauce that acted as both a marinade for the salmon and a dressing for the salad with just a handful of ingredients.

Here is the base for this double duty sauce, easy to adjust to suit your flavor preferences, just mix the following together (save the honey for salad):
2 T sesame oil
1 T ginger juice (this is a new (to me) product I recently found in the Asian section of my grocery store)
1 T coconut aminos
Juice of ½ lime
½-1 tsp minced garlic
1 tsp honey (for the salad only)

Salmon prep:
I poured a couple of spoonfuls of the sauce (just to coat) over a large piece of salmon (just under 1lb), and let it sit and marinate for about 1 hour. Once I was ready to cook the salmon, I poured off the marinade, patted the fish dry with a paper towel and lightly salted the fish. I heated a cast iron skillet on high and added avocado oil just before adding the salmon, skin side up. Give it a little shake so it doesn’t stick and then leave it alone to brown. I had an end piece that was not very thick so I flipped it at 2 minutes (skin side down), turned off the heat, covered the skillet and left it to steam until done, which took about 3 minutes. Timing is going to depend on the thickness of your fish.

Salad prep:
Chiffonade a small bunch of kale. Add enough sauce to lightly dress the kale (I added a little bit of honey for the dressing to balance the acidity). Add salt to taste. Add a few T chopped nuts (and add some red pepper flakes for a little heat!).

Dig in and enjoy! Let me know in the comments if you would like a video tutorial!

DinnerBethany Larson