Salmon, Kale, And Beet Salad With Orange Miso Vinaigrette
This salad combines the best of winter produce with salmon and a flavorful orange miso vinaigrette to create a seasonal salad that’s light, bright, and delicious.
Ingredients
- ½ -1 lb salmon filet
- Olive oil
- Salt & pepper
- Garlic powder optional
- 1 bunch kale shredded
- 2-3 baby bok choy shredded
- 1-2 red beets peeled and cut into matchsticks
- 1 handful parsley roughly chopped
- 2 oranges cut into segments
Vinaigrette
- 4 tbs olive oil
- 2 tbs orange juice
- 1 tbs rice vinegar
- 2 tsp miso paste
- 1 tsp toasted sesame oil
- 1 tbs sesame seeds
- 2-3 scallions white and green parts chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 275° F. Pat salmon filet(s) dry and place in a shallow baking dish. Brush with olive oil and sprinkle with salt, pepper, and a bit of garlic powder, if desired. Place in oven and roast for 25-35 minutes, until thickest part of salmon becomes light pink and flakes easily.
- While salmon is cooking, combine shredded kale, bok choy, beets, and parsley in a large bowl. Toss to combine, then add orange segments and toss again gently so as not to mash the oranges.
- Combine dressing ingredients in a glass jar and shake vigorously to combine.
- You have a couple options on how to serve the salad. You can either toss the salad with the dressing all at once if serving immediately. Or you can serve the dressing on the side if you’re meal prepping.
- Once the salmon is done, you can either serve it warm on top of the salad or let it cool completely in the fridge and then break it up and toss it with the rest of the salad ingredients. I like tossing everything but the dressing together and then bringing the dressing on the side for lunches so the salad doesn’t lose its delicious crunch.
Tried this recipe?Let us know how it was!