January 21, 2016

Kale Salad with Roasted Citrus Salmon

Cure your winter blues with a bright and refreshing, Kale Salad with Roasted Citrus Salmon. Loads of kale, pomegranate, red onion, avocado, oranges, and pistachios are piled high and topped with a piece of citrus roasted salmon that is sure to brighten up even the gloomiest of days. Dinner on the table in 30 minutes is my kind of dinner, and while basic salads are one of the simplest ways to accomplish this, it doesn’t mean they have to be flavorless and boring. Actually, this dinner is far from boring. Dare I say, it’s pretty fab?

This winter I just can’t get enough of all the citrus that has been in stores. I don’t know about you but I can eat 1-2 oranges a day… easily! As most of you know I have a ginormous sweet tooth, and these oranges seem to cure those cravings in a healthier way. Instead of adding the traditional salad nut almonds, I added pistachios because… why not? They’re colorful, salty and packed with nutrients. Not to mention totally unexpected.

It’s a salad that’s a bit on the wild side… but between all of the casseroles and creamed soups we eat during these winter months, isn’t that so refreshing?



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For dressing:

1/4 cup freshly squeezed orange juice

1/4 cup extra virgin olive oil

1 tablespoon honey

2 tablespoons white wine vinegar

For salmon:

1 tsp lemon zest

2 tablespoons lemon juice

2 tablespoons honey

4 teaspoons chili powder

1/4 teaspoon red pepper powder

1/4 teaspoon salt

4, 3 oz. pieces of salmon

For salad:

1 large bunch of kale

4 small oranges, peeled and sliced

1 avocado, cut into cubes

1 pomegranate, seeded

1/2 cup shelled pistachios

1/4 red onion, thinly sliced



1. To make salad dressing combine all of the ingredients and mix well. Place dressing in refrigerator to chill.

2. Preheat oven to 400°. Combine first 6 ingredients in a bowl; brush both sides of fish with the lemon mixture. Place fish on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork.

3. While salmon is cooking prep the salad. Chop kale finely and arrange on plates. Add orange segments, avocado, pomegranate seeds, pistachios and red onion. Top with dressing and salmon before serving. Makes four salads.



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