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.
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