Amber's Asian Orange Salmon & Kale Salad

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)
631 SW Commerce Pl. Topeka, Kansas 66615 phone: 785-272-6397 fax: 785-272-1363 email: feedback@wibw.com
Gray Television, Inc. - Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability