MEAL 15: SWEET CHILI SALMON | PEANUT CRUSTED KALE SALAD
THE PERFECT MIX OF LIGHT AND SATIFYING DINNER 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