Salmon Superfood Salad
Salmon Superfood Salad with power greens, pickled red onion, miso-glazed salmon, and lemon-cayenne dressing. This healthy salmon salad is packed with heart-healthy fats, antioxidants, and anti-inflammatory foods.
Servings: 4
Equipment
- Sheet pan
- Small saucepan
- Mixing bowls
Ingredients
- 1 cup thinly sliced red onion
- 2/3 cup cider vinegar
- 1 tsp. granulated sugar
- 1/2 tsp. kosher salt
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. white miso paste
- 4 (6-oz.) salmon fillets *see notes for suggestions
- 1 bunch lacinato kale, stemmed and roughly chopped
- 12 oz. shredded/shaved Brussels sprouts
- 1 ripe avocado, sliced
- 1/2 cup fresh blueberries
- 1/4 cup chopped walnuts or almonds (optional)
Lemon-Cayenne Dressing
- 2 Tbsp. lemon juice
- 1 Tbsp. honey or maple syrup
- 2 tsp. Dijon mustard
- 1/4-1/2 tsp. cayenne pepper (use more or less depending on desired spice level)
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/3 cup extra-virgin olive oil
Instructions
- Combine onion, vinegar, sugar, salt, and 1/2 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.
- Combine olive oil, soy sauce, and miso in a wide-rimmed bowl. Add salmon and gently toss to coat. Let stand 15 minutes.
- 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.
- 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.
- 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.)
- 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. Drizzle remaining dressing evenly overtop.
Notes
*SALMON: You can use wild or farm-raised salmon. If using wild, I suggest King salmon, also known as Chinook. This variety has a high fat content, which makes the flesh super buttery and rich. Coho salmon is also a good choice, which will have a more delicate texture than King, but similar flavor. Avoid Sockeye, if possible, because it's super lean and therefore easy to overcook.
*MAKE-AHEAD: The picked red onions can be made up to 1 week ahead. The kale and Brussels mixture can be dressed and massaged up to 3 days ahead.
*STORAGE: Store the whole composed salad in a airtight container refrigerated for up 2 days.