Harvest Ginger Salad with Salmon
Prep Time25 minutes mins
Cook Time12 minutes mins
Total Time37 minutes mins
Servings: 4 servings
Calories: 364kcal
- 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.
Calories: 364kcal | Carbohydrates: 36g | Protein: 22g | Fat: 17g | Cholesterol: 45mg | Sodium: 354mg | Potassium: 588mg | Fiber: 5g | Sugar: 23g