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.
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!
Ingredients and Substitutions
Here’s what you’ll need to recreate this Harvest Ginger Salmon Salad at home:
- Salmon – I prefer Atlantic salmon for this recipe because it has a higher fat content and is therefore more tender than wild salmon like sockeye. The flavor is also more mild, so it plays nicely with the sesame orange glaze. I know there are a lot of opinions out there on whether or not to buy farmed Atlantic salmon, but I’d recommend doing your own research on brands and countries of origin on websites like Seafood Watch or the Aquaculture Stewardship Council.
- Kale – Lacinato or dinosaur kale is what I used and recommend for this recipe. It’s less curly than regular kale and I think a bit less bitter.
- Crystalized ginger – If you’re a ginger fan like me, you have to try this on your salad! Chunks or slices of ginger are candied and coated in sugar for a spicy, chewy treat. As a salad topping, it brings a pop of spicy, bright, gingery flavor and a touch of sweetness. You can usually find it in stores near the dried fruit or online.
- Pumpkin seeds – Roasted, salted pumpkin seeds add crunch and pops of salty goodness.
- Dried cranberries – Add more flavor contrast with these sweet and tangy pops of red!
- Slivered almonds – Even though pumpkin seeds are already bringing some crunch, we reinforce it with beautiful slivers of almonds.
For the dressing, you can use a store-bought honey mustard dressing if you want to save a little time. Otherwise, here’s what you’ll need for my homemade version:
- Dijon mustard
- Honey
- Olive oil
- Apple cider vinegar
- Garlic powder
- Salt and pepper to taste
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Recipe
Harvest Ginger Salad with Salmon
Ingredients
- 1 lb Atlantic salmon, skin on, sliced into 4 fillets , (approx. 14 oz without skin)
- 8 cups chopped Lacinato kale, stems removed, (536 grams)
- 1/3 cup crystalized ginger, cut into small chunks, (53 grams)
- 1/3 cup 50% reduced sugar Craisins, (53 grams)
- 1/3 cup roasted, salted pumpkin seeds, (21 grams)
- 3 tbsp slivered almonds, (23 grams)
- 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 400°F. Line a baking sheet with aluminum foil.
- Arrange salmon, skin side down, on the lined baking sheet. Bake at 400° for 11-13 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 a couple 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.
Tips & Tricks
Nutrition Information
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