Can you believe it’s November already?! Time is flying by. Happy Dia de los Muertos by the way…and I hope you all had a great Halloween! Everyone has been bringing candy to class this week and it’s killin’ me. I’m trying hard to stay away from it, but man…there are times when I’m so sleepy that a quick shot of sugar seems like it’s just what the doctor ordered (hint: the doctor definitely did NOT order it).
Anywho, I’ve been enjoying having a salad as part of my meal prep lately. The kale in this salad holds up really well in the refrigerator for the week, just be sure to eat the salmon within 4 days of cooking it. I used wild caught sockeye salmon, which is a bit higher in fat than some other kinds of salmon, but it’s got great flavor so I went for it. Here’s a site with some more info about different salmon types if you’re interested in reading more.
If you haven’t had chunks of crystallized ginger on your salad before, it’s time to try it out. I’m honestly a little obsessed with it. I got the inspiration for this salad from this little sandwich/soup/salad spot here in San Antonio called SA Fresh. It’s such a great lunch spot and I have gotten this salad as a side on all but one of my visits. Enjoy!
Harvest Ginger Salad with Salmon
- 1 lb wild-caught sockeye salmon, skin on
- 10 cups chopped kale stems removed
- 1/3 cup crystalized ginger cut into small chunks
- 1/4 cup 50% reduced sugar Craisins
- 1/4 cup roasted, salted pumpkin seeds
- 3 tbsp slivered almonds
- About 2 tsp olive oil for massaging kale
Honey Mustard Dressing
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- Salt & pepper to taste
Preheat oven to 375 degrees. Line a baking sheet with aluminum foil.
Arrange salmon, skin side down, on the lined baking sheet. Bake at 375 degrees for 12-15 minutes or until it flakes apart easily. While still hot, remove salmon flesh from the skin.
Add kale to a large bowl and pour some olive oil into your hands. Massage kale gently until it is dark green (it only takes about 5 minutes for the whole bowl).
Arrange salad by layering kale at the bottom of a serving bowl. Top with almonds, Craisins, and crystallized ginger. Place salmon on top, then pour dressing over the salad. Finish with roasted pumpkin seeds.