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.
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)