Superfood Salmon Salad

Superfood Salmon Salad

I think salmon is officially my favorite protein on salad and I’m all about the over the top salads like this one that will leave you feeling full and satisfied, not wishing you ate a burrito instead.

serves 5-6

INGREDIENTS

• 1 cup thinly sliced red onion

• ⅔ cup cider vinegar

• 1 tsp. agave or raw honey (or coconut sugar)

• ½ tsp. kosher salt

• 2 Tbsp. extra-virgin olive oil

• 2 Tbsp. coconut aminos

• 1 Tbsp. white miso paste or plain hummus (optional)

• 4 (6-oz.) wild caught salmon fillets

• 1 bunch kale, stemmed and roughly chopped

• 12 oz. shredded/shaved Brussels sprouts

• 1 ripe avocado, sliced

• ½ cup fresh blueberries

• ¼ cup chopped walnuts or almonds

• feta for topping (optional)

  Lemon-Cayenne Dressing

• 2 Tbsp. lemon juice

• 1 Tbsp. raw organic honey or maple syrup

• 2 tsp. Dijon mustard

• ¼-1/2 tsp. cayenne pepper (use more or less depending on desired spice level)

• ½ tsp. kosher salt

• ¼ tsp. black pepper

• ⅓ cup extra-virgin olive oil

INSTRUCTIONS

1. Combine onion, vinegar, agave/sugar, salt, and ½ cup of water in a small saucepan over medium-high heat. Bring to a simmer and cook 1 minute. Remove from heat and let stand until ready to use.

2. Combine olive oil, coconut aminos, and miso in a wide-rimmed bowl. Add salmon and gently toss to coat. Let stand 15 minutes.

3. Meanwhile, prepare Lemon-Cayenne Dressing by combining lemon juice, honey, Dijon, cayenne, salt, and black pepper in a small bowl. Gradually stream in olive oil, whisking constantly, until emulsified.

4. Place kale and Brussels sprouts in a large bowl and add half of dressing. Gently massage dressing into greens for 30 to 60 seconds until they start to soften. Add blueberries and nuts; toss to combine.

5. Place the top oven rack 6"-8" from broiler, and preheat broil setting to HIGH. Place the marinated salmon fillets on a foil-lined baking sheet, and broil for 6 to 8 minutes, or until just opaque in center. (If the salmon starts to burn, move it to lower rack.)

6. Assemble salad by dividing kale mixture evenly between each of 4 bowls. Drain pickled red onions and scatter evenly overtop. Top each salad with one miso-glazed salmon fillet, plus some avocado slices and feta if using. Drizzle remaining dressing evenly overtop.

most of my recipes are inspired by what I find online and are modified to fit my dietary preferences. I often use the picture from the originating website and do not claim ownership of these photos or recipes.