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Lean & Clean

Salmon-kale salad with avocado and Moroccan-spiced almonds

Gluten Free, Dairy-Free

2 Servings, 740 Calories/Serving

25 – 35 Minutes

“I’m going all around the globe on this one,” Chef Justine says about this cleansing salad. The miso dressing is Asian-inspired, while the spice blend for the almonds comes straight out of the souks of Marrakech. Its name, ras el hanout, means “top shelf.” From cardamom and cinnamon to cumin and cloves, it includes a spice merchant’s finest selections. Miso and kale are natural detoxifiers, while wild-caught salmon is rich in anti-inflammatory omega-3s.

Ingredients

  • 3 tablespoons almonds
  • 1 bunch baby rainbow carrots
  • 1 teaspoon ras el hanout
  • Two 6-ounce skin-on wild Yukon River salmon fillets
  • 1 lemon
  • 1 bunch kale
  • 1 red bell pepper
  • 1 avocado
  • Miso dressing base (fresh ginger - yellow miso - rice vinegar)

Instructions

1

Toast the almonds; roast the carrots

Heat the oven to 400°F.
  • Coarsely chop the almonds.
  • Trim the tops from the carrots; scrub or peel the carrots and cut them in half lengthwise.
In a small bowl, combine the almonds, 1 teaspoon oil, and ras el hanout and season with salt. Toss to coat and transfer to one end of a sheet pan. On the other end of the pan, toss the carrots with 2 teaspoons oil and season with salt. Spread in an even layer. Toast the almonds until warmed through and fragrant, 3 to 5 minutes; transfer to a plate. Continue roasting the carrots until crisp-tender, 10 to 12 minutes total.
While the carrots roast, prepare the salmon.

2

Cook the salmon

  • Pat the salmon dry with a paper towel; season generously with salt and pepper.
In a medium frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes, depending on thickness.
While the salmon cooks, prepare the salad.

3

Make the miso dressing and salad

  • Juice the lemon.
  • Strip the kale leaves from the stems; coarsely chop the leaves.
  • Remove the stem, ribs, and seeds from the red bell pepper; thinly slice the pepper.
  • Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
In a large bowl, stir together the lemon juice, miso dressing base, and 2 tablespoons oil.
Add the kale, bell pepper, avocado, carrots, and miso dressing and toss to coat. Season to taste with salt and pepper.

4

Serve

Transfer the salad to individual bowls, top with the salmon, and sprinkle with the almonds.

Nutrition per serving: Calories: 740, Protein: 43 g, Total Fat: 46 g, Monounsaturated Fat: 28.5 g, Polyunsaturated Fat: 6.5 g, Saturated Fat: 7 g, Cholesterol: 80 mg, Carbohydrates 44 g, Fiber: 16 g, Added Sugar: 0 g, Sodium: 1000 mg

Contains: fish, soy

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