Salmon Salad with Warm Vinaigrette
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
2 people
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Course
Main Course
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Cuisine
American
Salmon Salad with Warm Vinaigrette
Description
This Salmon Salad is built on oven-roasted salmon rubbed with a blend of brown sugar, kosher salt, smoked paprika, ground coriander, garlic powder, and black pepper, yielding a sweet-spiced crust with tender flaky flesh. The salad includes kale and romaine lettuce, where the kale is massaged with olive oil to soften and mellow its bitterness. A hot ginger dressing is prepared by gently cooking shallot, ginger, and garlic in toasted sesame oil, then whisking in red wine vinegar, honey, soy sauce, and olive oil, producing a warm, aromatic sauce that coats the greens. Roasted, chopped almonds add a crunchy texture, complementing the softness of the salmon and greens. Served together, the components balance sweet, smoky, tangy, and nutty flavors while providing varied textures.
Ingredients
- 1 pound salmon
- 1 tablespoon brown sugar light; firmly packed
- ½ teaspoon kosher salt
- ½ teaspoon smoked paprika
- ¼ teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 4 cups kale chopped
- 1 teaspoon olive oil
- 4 cups romaine lettuce chopped
- ⅓ cup roasted, salted almonds, chopped
hot ginger dressing
- 1 tablespoon sesame oil toasted
- 1 shallot diced, small
- 2 teaspoons ginger chopped fresh
- 1 garlic minced, clove
- 1 ½ tablespoons red wine vinegar or apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon soy sauce
- ¼ to ⅓ cup olive oil
Instructions
- Preheat the oven to 400 degrees F. Place the salmon on a baking sheet. Stir together the brown sugar, salt, paprika, coriander, garlic powder and pepper. Rub the spice mix all over the top of the salmon.
- Roast the salmon for 12 to 15 minutes, or until it flakes easily with a fork and is opaque.
- While the salmon is roasting, place the kale in a large bowl. Drizzle with the 1 teaspoon of olive oil and massage the kale. This helps break it down and it will be less bitter. Let it sit for 10 minutes while you make the hot ginger dressing.
- To assemble the salad, toss the romaine lettuce in with the kale. Drizzle the greens with the dressing and toss. Add the salmon and almonds on top. Serve!
hot ginger dressing
- Heat a saucepan over medium-low heat and add the sesame oil. Stir in the shallot with a pinch of salt and cook for 2 minutes. Stir in the ginger and garlic and cook for 2 minutes more. Reduce the heat to low. Whisk in the vinegar, honey and soy sauce. Whisk in the olive oil until emulsified.
- This dressing can be refrigerated and used warm or cold! To reheat, just heat in a skillet for 1 to 2 minutes until warm.
User Reviews
Overall Rating
5
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