Description
Salmon Superfood Salad with power greens, pickled red onion, miso-glazed salmon, and lemon-cayenne dressing. This healthy salmon salad is packed with heart-healthy fats, antioxidants, and anti-inflammatory foods.
Ingredients
Scale
- 1 cup thinly sliced red onion
- 2/3 cup cider vinegar
- 1 tsp. granulated sugar
- 1/2 tsp. kosher salt
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. white miso paste
- 4 (6-oz.) salmon fillets
- 1 bunch lacinato kale, stemmed and roughly chopped
- 12 oz. shredded/shaved Brussels sprouts
- 1 ripe avocado, sliced
- 1/2 cup fresh blueberries
- 1/4 cup chopped walnuts or almonds (optional)
- 2 Tbsp. lemon juice
- 1 Tbsp. honey or maple syrup
- 2 tsp. Dijon mustard
- 1/4–1/2 tsp. cayenne pepper
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/3 cup extra-virgin olive oil
Instructions
- Step 1: Combine onion, vinegar, sugar, salt, and 1/2 cup of water in a small saucepan over medium-high heat. Bring to a simmer and cook 1 minute. Remove from heat and let stand until ready to use.
- Step 2: Combine olive oil, soy sauce, and miso in a wide-rimmed bowl. Add salmon and gently toss to coat. Let stand 15 minutes.
- Step 3: Meanwhile, prepare Lemon-Cayenne Dressing by combining lemon juice, honey, Dijon, cayenne, salt, and black pepper in a small bowl. Gradually stream in olive oil, whisking constantly, until emulsified.
- Step 4: Place kale and Brussels sprouts in a large bowl and add half of dressing. Gently massage dressing into greens for 30 to 60 seconds until they start to soften. Add blueberries and nuts; toss to combine.
- Step 5: Place the top oven rack 6″-8″ from broiler, and preheat broil setting to HIGH. Place the marinated salmon fillets on a foil-lined baking sheet, and broil for 6 to 8 minutes, or until just opaque in center.
- Step 6: Assemble salad by dividing kale mixture evenly between each of 4 bowls. Drain pickled red onions and scatter evenly overtop. Top each salad with one miso-glazed salmon fillet, plus some avocado slices. Drizzle remaining dressing evenly overtop.
Notes
Salmon: King (Chinook) or Coho are recommended; avoid Sockeye as it’s leaner and easier to overcook. Make-ahead: Pickled onions last 1 week; massaged greens last 3 days. Storage: Whole salad lasts 2 days refrigerated.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Entree/Salad
- Method: Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 620 kcal
- Sugar: 13 g
- Sodium: 710 mg
- Fat: 39 g
- Saturated Fat: 8 g
- Unsaturated Fat: 31 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 10 g
- Protein: 44 g
- Cholesterol: 100 mg