My Mom is subscribed to Cooking Light magazine. Last time I was home, I was flipping through and saw a recipe for a kale salad with salmon and beets. I thought that sounded tasty so I took that idea and added a few things I had on hand. I added in apples, snap peas and pumpkin seeds. This salad is amenable to many different toppings so feel free to experiment! It’s also good if you use some shredded Brussels sprouts in addition to the kale.
I have made this salad with both red and golden beets. If you are “new” to beets, consider trying golden beets because they are sweeter and a little less earthy. I’ve cooked the beets using two different methods, steaming and using a pressure cooker. The pressure cooking method is easier but by the time the cooker gets up to pressure, goes through the cycle, and pressure released, it takes about the same time as steaming. The easiest method for cooking beets is probably the microwave, but I don’t have a microwave so I haven’t tried it.
As with all kale salads, you need to massage the kale before you eat it. Massaging the kale helps break up the tough fibers, making it more tender.
For the salmon, I prefer the taste of farm raised. I personally think it has more flavor than wild caught. My go to seasoning is lemon and honey. The key to making the salmon actually taste like lemon and honey is to make a thick paste that will stick on the salmon. Start with the honey and lemon zest and add in lemon juice until the consistency is just mixable. If it’s too thin, it will just run off and burn onto your baking sheet.
Enjoy this high-fiber and delicious salad!
Apple, beet and snap pea kale salad with salmon and lemon-garlic tahini dressing
For the salad:
1/2 cup dry quinoa
3 small to medium beets, red or golden
1 bunch dinosaur kale, cut into thin ribbons
1 apple, sliced
2 handfuls snap peas, kept whole or roughly chopped
Sprinkle of pumpkin seeds
For the salmon:
1 1/2 lb. salmon
2 tbsp honey
Zest from 1 lemon
~1/2 tbsp lemon juice
~ tsp olive oil
Salt and pepper
For the dressing:
3 tbsp tahini
Juice from 1 lemon
1 garlic clove, finely minced
3 tbsp water, or more
Salt and pepper
Combine the quinoa with 1 cup of water and some salt. Bring to a boil, cover and simmer over medium-low for about 20 minutes.
Pre-heat the oven to 425. Place the salmon on a baking sheet. Combine the honey, salt and pepper, olive oil, lemon zest and juice. The mixture should be very thick but spreadable. Rub the salmon with the honey mix. Bake for about 20 minutes or until the salmon is flakey. Set aside.
To cook the beets, add them to boiling water, steam them, cook them in a pressure cooker or the microwave until they are soft. They are done when they are fork tender. Run them under cool water and use your fingers to slip off the skin. Cut into small wedges.
Massage the cut kale in a bowl for about 30 seconds to help make the kale less tough. When the quinoa is done, mix the quinoa, kale, apple, snap peas and pumpkin seeds together in a large bowl. Mix together the ingredients for the dressing. Add water until the dressing is the consistency of paint.
Top the salad with the salmon.