Curried salmon and kale salad with warm carrot-ginger vinaigrette

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Curried salmon and kale salad with warm carrot-ginger vinaigrette

Curried salmon and kale salad with warm carrot-ginger vinaigrette

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 630 Calories/Serving

20 Minutes

Words can’t begin to describe this dish. But we’ll give it a shot. We pair curry-dusted salmon with crunchy kale, sweet pops of raisins, and our bright carrot-ginger vinaigrette. Fresh, tangy, earthy, and zingy—nuff said. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¼ cup raisins
  • 3 tablespoons dry-roasted pumpkin seeds
  • Fish options:
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 1 tablespoon curry powder
  • 1 organic red onion
  • Sunbasket carrot-ginger blend (carrots - water - extra virgin olive oil - apple cider vinegar - lime juice - ginger - kosher salt)
  • 5 ounces organic shredded kale

Nutrition per serving

Calories 630, Total Fat 41g (53% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 510mg (22% DV), Total Carb. 31g (11% DV), Fiber 7g (25% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 38g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Soak the raisins; toast the pumpkin seeds

  • In a small bowl, combine the raisins and ¼ cup [½ cup] warm water. Let soak while you prepare the rest of the meal.

In a dry large frying pan over medium heat, toast the pumpkin seeds, stirring often, until lightly golden, 3 to 4 minutes. Transfer to a plate. Wipe out the pan.


Prep and cook the fish

  • Pat the fish dry with a paper towel; season lightly with salt and generously with the curry powder.

In the same pan used for the pumpkin seeds, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the fish (skin side down for the snapper) and cook until lightly browned (and the snapper skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate to cool slightly, then using a fork, flake the fish into bite-size pieces (discarding the snapper skin if desired). Do not clean the pan. While the fish is cooking, prepare the onion.


Prep the onion; make the warm carrot-ginger vinaigrette

  • Peel and thinly slice enough onion to measure 1 cup [2 cups]. Set aside ¼ cup [½ cup] sliced onion for the salad. 

In the same pan used for the fish, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add ¾ cup [1½ cups] sliced onion, season with salt and pepper, and cook, stirring occasionally, until starting to brown and soften, 3 to 4 minutes. Stir in the raisins and their soaking liquid and carrot-ginger blend and bring to a boil, then remove from the heat. Transfer to a large bowl and season to taste with salt and pepper.


Assemble the salad

To the bowl with the onion and carrot-ginger vinaigrette, add the kale and remaining sliced onion. Toss to coat and gently massage the leaves. Season to taste with salt and pepper.


Transfer the salad to individual plates and top with the fish. Garnish with the pumpkin seeds and serve.

Kids Can!
  • Measure the sliced onion. 
  • Massage the kale. 
  • Transfer the salads to plates.
  • Garnish with the pumpkin seeds.