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Spicy Honey Glazed Salmon Salad

Spicy Honey Glazed Salmon Salad

  • Author: AlmaHerzog
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten-free, Dairy-free

Description

A vibrant mix of succulent salmon fillets coated in a sweet and spicy glaze, combined with kale, jalapenos, cherry tomatoes, and creamy avocado, topped with a refreshing Cucumber Dill Sauce. This dish is completely gluten-free and dairy-free.

Ingredients

Scale
  • 2 (6 oz.) wild-caught Sockeye salmon
  • 2 Tbsps Extra virgin olive oil
  • 1 cup organic raw honey
  • 2 Tbsps Sriracha sauce
  • 1 Tbsp Tamari sauce
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 bunch organic kale, de-stemmed and roughly chopped
  • 1/2 red onion, chopped
  • Sliced jalapenos
  • Chopped walnuts, toasted
  • Cherry or grape tomatoes
  • Avocado, cubed or sliced
  • 1 cup vegan mayonnaise
  • 1/4 organic cucumber, peeled and chopped
  • 1 Tbsp dill, dry or freshly minced
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 garlic cloves
  • 2 Tbsps Almond milk

Instructions

  1. Make the Salmon: Preheat the oven to 400 degrees Fahrenheit and line a small baking sheet with foil paper. Season your rinsed and patted dry salmon with salt, black pepper, smoked paprika, garlic powder, olive oil, Sriracha sauce, honey, Tamari sauce, rubbing everything atop salmon until completely coated. Add all salmon to baking sheet, cover with foil paper and roast (on the top rack) for 15-20 minutes or until fully cooked through.
  2. Make the Cucumber Dill Sauce/Dressing: Add all ingredients to a high-powered blender and blend until smooth and creamy, about 1-2 minutes.
  3. Chop and Massage Kale: Strip the leaves from 2 large bunches kale and discard the stems if you haven’t already. Roughly chop the leaves and add them to a large bowl. Drizzle about 1-2 tsps of lemon juice or olive oil atop chopped kale and using clean hands, rub together the kale gently for about 2-3 minutes to soften the leaves and help to infuse the ‘flavors’ of the kale.
  4. Assemble the Salad: In a large serving plate or salad bowl, add the chopped kale followed by the onions, sliced jalapeños, tomatoes, avocado, Spicy Honey Glazed Salmon (shredded or whole), and chopped walnuts. To serve, add the salad to your favorite bowl(s), drizzle with cucumber dill sauce/dressing.

Notes

Leftovers can be refrigerated in an airtight container for up to 3 days. For added flavor and texture, you can substitute or add other greens such as Romaine lettuce, Arugula, Mustard Greens, Microgreens, Spinach, or Collard Greens.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 903 kcal
  • Sugar: 3 g
  • Sodium: 3288 mg
  • Fat: 87 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 4 g
  • Protein: 4 g
  • Cholesterol: 75 mg

Keywords: spicy honey glazed salmon, salmon salad, dairy-free, gluten-free, healthy lunch, omega-3

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Find it online: https://easydashrecipes.com/spicy-honey-glazed-salmon-salad-1125968693267001/