Asian Salmon Salad with Peanut Dressing

Asian Kale Salad with Salmon and Peanut Dressing

Asian Salmon Salad with Peanut Dressing

Salmon fillets are seasoned with ginger and garlic then air fried (or baked) to flaky perfection. While the salmon cooks, you can prepare the peanut dressing and healthy veggies including kale, carrots, cabbage, and cucumber for a healthy, hearty meal in 20 minutes!

Course Dinner, Lunch

Cuisine Asian

Diet Vegetarian

Recipe Type Baked, Healthy Choices, Healthy Dinner, High-Protein Meals, Kale, Meal Prep, Peanut, Salads, Salmon, Seafood, Served Cold, Spring Dinner, Summer, Summer Dinner

Skill Level Easy

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 515kcal

Author Angela G.

Equipment

Ingredients

Salmon

4 salmon fillets skinless
1 teaspoon sea salt
1 teaspoon black pepper
½ teaspoon ginger powder
½ teaspoon garlic powder
3 tablespoon avocado oil
4 tablespoon sesame seeds toasted if possible

Salad

5 oz kale
4 green onions thinly sliced
1 English cucumber thinly sliced
8 oz Napa cabbage chopped
2 carrots shredded or thinly sliced

Peanut Dressing

¼ cup soy sauce
1 teaspoon ginger paste
3 teaspoon garlic paste
1 teaspoon white pepper
2 teaspoon rice vinegar
2 tablespoon peanut butter
2 teaspoon sesame oil

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Instructions

Preheat air fryer or oven to 400ºF.
Season salmon. Prepare your salmon, seasoning both sides with salt, pepper, ginger, and garlic powder.
Cook salmon. Place salmon in the air fryer basket or on a lightly oiled baking sheet. Brush each fillet with oil. Air fry or bake for 8-10 minutes or until internal temperature reaches 145ºF.
Make dressing. In a jar or small bowl combine dressing ingredients. Set aside.
Prepare salad. Combine washed and chopped kale, green onion, and cabbage. Add half the dressing and toss. This will tenderize the kale. Allow to sit for 5 minutes.
Garnish and serve. Divide kale mixture into 4 salad bowls. Top each serving with a freshly cooked salmon fillet.
Add cucumber and carrot and drizzle with remaining dressing.
Garnish salmon with sesame seeds and serve.

Notes

Feel free to use ginger and garlic paste to season the salmon instead of powder if preferred.
Wild-caught salmon can be cooked to a lower temperature of 125ºF. Refer to your salmon's packaging to see what is recommended for safety.
Peanut butter can be replaced with another nut butter if desired to accommodate a peanut allergy.
Store-bough peanut dressing can be used to save time but homemade will taste better!

Nutrition