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Amber's Asian Orange Salmon & Kale Salad
HyVee's dietitian whipped up this salad, and offered advice on making this salad, to Ralph and our fans on Monday's 4:00 News show.

Ingredients:
2-4oz wild salmon fillets

1 bunch kale (about 6 cups,) torn from stem then into small, bite-sized pieces

1 cup shredded purple cabbage

1 cup shredded carrots

1 Tablespoon almonds, chopped

For the salmon marinade/salad dressing:

6 Tbsp. Bolthouse farms Miso ginger dressing, or any light Asian dressing, divided

Zest from one orange

Salt and Pepper to your taste.


Directions:
1. Mix the dressing and orange zest together in a small bowl. Season salmon fillets with salt & pepper then place into a ziplock bag, and add 2 Tablespoons dressing. Marinate on the counter while you prepare salad.

2. In a large bowl add kale then massage with hands and fingertips until tender, about 3 minutes. Add cabbage, carrots, and remaining dressing then toss to combine and set aside.

3. Heat a large skillet over medium-high heat then spray well with olive oil spray. Add salmon flesh side down and cook for 3-4 minutes. Flip, and then cook for 1-2 more minutes, the skin should easily be removed at this point.

4. Divide salad between 2 bowls then top with salmon and chopped almonds. Serves 2.

(Nutrition Facts per serving: 365 calories, 16 g fat, 2 g sat fat, 28 g carb, 6 g fiber, 33 g protein)



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