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A composed salad of kale, carrots, apple, orange, red bell pepper, and cashews topped with a serving of roasted salmon with Thai-chili and orange dressing.
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Salmon and Kale Salad with Citrus Dressing

This colorful salmon and kale salad with citrus dressing is easy to prepare and makes a satisfying dinner or hearty lunch.
Prep Time35 minutes
Cook Time10 minutes
Total Time45 minutes
Course: Salads
Cuisine: American
Servings: 4 servings
Author: Lynne Webb

Ingredients

  • 4 6 ounce salmon fillets, skin removed
  • 1/4 cup sweet Thai chili sauce
  • Zest of 1 orange about 2 teaspoons
  • 1 large Granny Smith apple peeled, cored and cut into 1/2-inch cubes
  • 1 orange peeled, sliced and separated into segments
  • 1/2 medium red bell pepper seeded and cut into thin strips
  • 2 medium carrots peeled and shredded
  • 6 cups shredded kale stems removed
  • 1/3 cup salted cashews
  • 3 to 4 scallions sliced

For the dressing:

  • 1/4 cup vegetable oil
  • 1-1/2 tablespoons mayonnaise
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons orange juice
  • 2 tablespoons cream or half-and-half
  • 1 teaspoon minced shallot
  • 2 teaspoons Thai chili sauce/orange zest mixture

Instructions

  • Preheat the oven to 500°F, line a shallow baking pan with foil and coat with nonstick spray.
  • Season both sides of the salmon with salt and pepper and arrange on the prepared pan.
  • Combine the Thai chili sauce and orange zest in a small bowl. Transfer 2 teaspoons to a separate prep bowl for use in the dressing, then spread the remainder of the mixture evenly over each piece of salmon.
  • Roast the salmon for 6 to 8 minutes (depending on thickness), remove from the oven and set aside.
  • While the salmon roasts, prepare the dressing by whisking the vegetable oil, mayonnaise, lemon juice, orange juice and cream together in the bottom of a large salad bowl until smooth and creamy.
  • Add the shallot and reserved Thai chili mixture and whisk to combine.
  • Add the apple, orange segments, red bell pepper and carrots. Toss with the dressing and season to taste with salt and freshly ground black pepper.
  • Add the kale, toss to coat with dressing, taste again and adjust the seasoning as needed.
  • Add the cashews and scallions, give the salad a final toss and divide between 4 serving plates.
  • Top each salad with a portion of salmon and serve immediately.

Nutrition

Calories: 406 | Total Fat: 28g | Cholesterol: 13mg | Sodium: 451mg | Carbohydrates: 36g | Fiber: 8g | Sugar: 17g | Protein: 8g