Go Back
–+ servings
Print Recipe
5 from 1 vote

Harvest Ginger Salad with Salmon

Prep Time25 minutes
Cook Time12 minutes
Total Time37 minutes
Servings: 4 servings
Calories: 364kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 364kcal | Carbohydrates: 36g | Protein: 22g | Fat: 17g | Cholesterol: 45mg | Sodium: 354mg | Potassium: 588mg | Fiber: 5g | Sugar: 23g