Salmon Kale Salad with Citrus Dressing
This salmon kale salad pairs high-heat roasted salmon with crisp kale, citrus, and a lightly creamy dressing. Sweet Thai chili sauce and fresh orange zest add subtle, sweet-hot flavor, creating a satisfying main-dish salad that works well for weeknight dinners.
Servings: 4 servings
Ingredients
Salmon
- 4 (6-ounce) salmon fillets skin removed
- Salt and freshly ground pepper
- 1/4 cup sweet Thai chili sauce
- Zest of 1 orange about 2 teaspoons
Dressing
- 1/4 cup neutral 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 - orange zest mixture
Salad
- 6 cups roughly chopped baby kale see notes
- 1 large Granny Smith apple peeled, cored and cut into 1/2-inch cubes
- 1 navel orange peeled, sliced crosswisem, and separated into segments
- 1/2 medium red bell pepper seeded and cut into thin strips
- 2 medium carrots peeled and shredded
- 1/3 cup salted cashews
- 3 scallions sliced
Instructions
- Preheat the oven to 500°F. Line a shallow baking pan with foil and coat lightly with nonstick spray.
- In the bottom of a large salad bowl, whisk together the vegetable oil, mayonnaise, lemon juice, orange juice, and cream until smooth.
- Add the minced shallot and whisk to combine. Set the bowl aside.
- In a small bowl, combine the Thai chili sauce and orange zest. Transfer 2 teaspoons of the mixture to the salad bowl for the dressing and whisk to incorporate. Reserve the remaining mixture for the salmon.
- Add the apple, orange segments, red bell pepper, and carrots to the salad bowl. Toss to coat lightly with the dressing.
- Add the kale and toss again until evenly coated. Set aside.
- Season both sides of the salmon fillets with salt and pepper and arrange them on the prepared baking pan.
- Spread the reserved Thai chili–orange zest mixture evenly over the salmon fillets.
- Roast the salmon for 4 to 6 minutes, depending on thickness, until just opaque and beginning to flake. Remove from the oven and let rest while you plate the salad.
- Add the cashews and sliced scallions to the salad and give it a final toss. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Divide the kale salad among four plates and top each serving with a roasted salmon fillet. Serve immediately.
Notes
ABOUT THE KALE:
If using regular (curly or Lacinato) kale instead of baby kale, be sure to remove the tough center stems. To tenderize the leaves, toss the chopped kale with a small amount of oil and massage briefly until the texture softens and the color deepens. This step makes the salad much more pleasant to eat and helps the kale absorb flavor.
If using regular (curly or Lacinato) kale instead of baby kale, be sure to remove the tough center stems. To tenderize the leaves, toss the chopped kale with a small amount of oil and massage briefly until the texture softens and the color deepens. This step makes the salad much more pleasant to eat and helps the kale absorb flavor.
Nutrition
Calories: 406 | Total Fat: 28g | Cholesterol: 13mg | Sodium: 451mg | Carbohydrates: 36g | Fiber: 8g | Sugar: 17g | Protein: 8g