Looking to lighten up a little bit? On-The-Skinny Salad is the easiest, best way to get in the habit of eating healthy! All it takes is a bed of fresh, crispy lettuce, a perfectly tender piece of salmon, and a sweet-and-tangy, homemade dressing. Loaded with all sorts of flavors, On-The-Skinny Salad will have you feeling amazing in no time!
Ingredients
For the salmon and the salad:
- 1 (1-pound) fillet salmon, boneless and skinless
- 1 tablespoon light brown sugar, firmly packed
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 4 cups kale, chopped
- 1 teaspoon olive oil
- 4 cups romaine lettuce, chopped
- 1/3 cup roasted and salted almonds, chopped
For the ginger dressing:
- 1 tablespoon toasted sesame oil
- 1 small shallot, diced
- salt, to taste
- 2 teaspoons ginger, chopped
- 1 clove garlic, minced
- 1 1/2 tablespoons red wine vinegar, can substitute apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 1/4 cup olive oil, plus more, to taste
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Place the salmon on a baking sheet.
Step 3 -In a bowl, combine the brown sugar, 1/2 teaspoon of the salt, the paprika, the coriander, the garlic powder, and the pepper.
Step 4 -Rub the spice mixture over the top of the salmon.
Step 5 -Roast the seasoned salmon until it reaches an internal temperature of 145 degrees F, flakes easily with a fork, and is opaque, about 12-15 minutes.
Step 6 -While the salmon is roasting, in a large bowl, add the kale and drizzle it with 1 teaspoon of the olive oil.
Step 7 -Massage the oil into the kale, then let it sit, about 10 minutes.
Step 8 -In a saucepan over medium-low heat, add the sesame oil.
Step 9 -Add the shallots and the remaining salt to the sesame oil and cook, about 2 minutes.
Step 10 -Stir the ginger and the minced garlic into the shallots and cook, about 2 minutes.
Step 11 -Reduce the heat to low. Whisk the red wine vinegar, the honey, and the soy sauce into the shallot mixture.
Step 12 -Whisk 1/4 cup of the remaining olive oil into the dressing until it is emulsified. Add the extra oil, as needed, until the desired consistency is reached.
Step 13 -Cut the fillet into 3 serving-size pieces.
Step 14 -In a large bowl, add the romaine lettuce and the soaked kale and toss to combine.
Step 15 -Drizzle the greens with the dressing and toss to coat.
Step 16 -Divide the salad between three plates and top each with the salmon pieces and the almonds.
Step 17 -Serve.
