Salmon-kale salad with avocado and Moroccan-spiced almonds
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.
- 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)
Toast the almonds; roast the carrots
- Coarsely chop the almonds.
- Trim the tops from the carrots; scrub or peel the carrots and cut them in half lengthwise.
While the carrots roast, prepare the salmon.
Cook the salmon
- Pat the salmon dry with a paper towel; season generously with salt and pepper.
While the salmon cooks, prepare the salad.
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.
Add the kale, bell pepper, avocado, carrots, and miso dressing and toss to coat. Season to taste with salt and pepper.
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, Sodium: 1000 mg, Carbohydrates 44 g, Fiber: 16 g, Added Sugar: 0 g.
Contains: Fish, Soybeans