When in doubt a kale salad usually saves the day. Especially Monday and we’re trying to be healthy to start the week! This meal is simple and satisfying with the sweet chili salmon laid a top the tangy kale with oh so delicious peanut dressing.
Just to be clear this is not peanut dressing that taste like Thai food. Its a vinegrette that is taken to satifying heights with the dusting of peanuts, savory sesame oil, and the pop of the shaved parmesan.
2 things to note DO NOT USE basic grated parm. And most definitely do not use the one that comes in the green container. Using the shaved version that is fresh and from Trader Joe’s is the perfect texture and flavor to add to this meal. And like you will see below YOU MUST PULVERIZE those peanuts. when its more like the consistency of a crumb pie crust, then we are really talking!
Get to it! you’ll be done in no time and happy you made the choice to make this delightful dish!
MEAL 15: SWEET CHILI SALMON | PEANUT CRUSTED KALE SALAD
Equipment
- 2 PANS
- 1 BOWL
- MINI BLENDER / FOOD PROCESSOR
Ingredients
SALMON MARINADE
- 1 LB FRESH ATLANTIC SALMON
- 3 CLOVES FRESH GARLIC PRESSED
- 2 TBS SWEET CHILI SAUCE TRADER JOE'S
- 2 TBS SOY SAUCE
- 2 TBS RICE WINE VINEGAR
- SALT AND PEPPER
KALE SALAD
- 4 CUPS KALE TRIMMED
- 1/4 CUP SCALLIONS CHOPPPED
- 3 TBS CILANTRO CHOPPED
- 1/2 CUP FINELY BLENDED HONEY ROASTED PEANUTS USE FOOD PROCESSOR
- 1 SM RED ONION FINELY DICED
- 3 TBS SHAVED PARMESEAN NOT THE GREEN BOTTLE!
SALAD DRESSING
- 1/4 CUP PEANUT OIL FIND IN WHOLE FOODS OR WEGMANS
- 2 TBS SESAME OIL
- 2 TBS SOY SAUCE
- 3 TBS RICE VINEGAR
- 1 TBS HONEY
- 4 DROPS LIQUID STEVIA
Instructions
SALMON
- PREP SALMON TO SERVING SIZE PIECES AND ADD TO GLASS DISH TO MARINATE
- DRIZZLE SALMON WITH OLIVE OIL AND ADD PRESSED GARLIC ON TOP
- MIX MARINADE INGREDIENTS INTO A SMALL BOWL, WHISK, AND POUR ON TOP OF SALMON. LT SIT FOR 20 MINUTES OR UNTIL YOU HAVE COMPLETED MAKING THE SALAD
- WHEN SALAD IS COMPLETE ADD SALMON TO HOT SKILLET AND COOK ON HIGH FOR 5 MINUTES THEN TURN HEAT TO LOW AND COVER. COOK FOR ANOTHER 10 MINUTES.
SALAD
- CHOP KALE AND REMOVE ANY LARGE STEMS THAT MAY BE DIFFICULT TO EAT
- *MOST IMPORTANT TIP* THE PEANUTS MUST BE PROCESSED IN BLENDER TO ACHIEVE BEST RESULT. MINCED AND ADD TO BOWL
- CHOP ONIONS, CILANTRO, AND SCALLIONS TO BOWL AND TOSS
- TOP SALAD WITH SHAVED PARMESAN (BEST NOT TO USE GRATED ESP NOT THE FAKE ONE INT HE GREEN CONTAINER)
DRESSING
- PUT ALL INGREDIENTS INTO MINI BLENDER AND PULSE OR WHISK
COMPLETE
- MIX SALAD THROUGHLY AND ADD DRESSING. TOP WITH SALMON. GARNISH WITH CILANTRO AND SERVE RIGHT AWAY
