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Kale and Brown Rice Salad with Salmon and a Miso Tahini Dressing

This is an easy and nutritious weeknight meal. Massaged kale, cabbage, nutty brown rice, almonds for crunch and dates for a hint of sweetness, tossed in a creamy miso tahini dressing - served with heart-healthy salmon.

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Breakdown

Start by preheating the oven to 200 degrees celsius, fan bake.
Cook the brown rice.
Meanwhile, prepare the salad.
Make the miso tahini dressing.
Bake the salmon.
Add the rice to the salad.
Serve up and enjoy.

Tips

Kale salads are a perfect potluck dish, they can be made ahead of time without spoiling and going soggy and be served at room temperature. We have served this salad with salmon but would be the perfect accompaniment to many dishes.
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Meal prep guide - if you followed the meal prep guide you would have already massaged the kale, cooked the rice and made the dressing.

This recipe serves four, if you’re cooking for two simply half the recipe

INGREDIENTS Ingredients

Kale and brown rice salad

¾ cup brown rice
1 bag kale (finely sliced)
¼ large cabbage (finely sliced)
1 cup fresh coriander (roughly chopped)
⅓ cup almonds (roasted)
5 dried dates (finely sliced)
2 tsp sesame seeds (toasted)

Miso tahini dressing

3 Tbsp tahini
2 tsp miso paste
1 tsp maple syrup
1 garlic clove (crushed)
1 lemon (juice)
3 Tbsp water
Pinch of salt and pepper

Salmon

600g salmon (1 tail or 4 fillets)
Olive oil
Salt and pepper

Start by preheating the oven to 200 degrees celsius, fan bake.

Cook the brown rice as per packet instructions using the absorption method. Once cooked, pour onto a large plate or tray and allow excess moisture to evaporate.
Meanwhile, prepare the salad. Add the kale to a large bowl, drizzle with olive oil and season generously with salt. Use your hands to massage the kale for a few minutes or until it has softened. Add the cabbage, coriander, almonds and dates.

To make the dressing add all the ingredients to a small bowl and mix well. Pour the dressing over the salad and toss well to evenly distribute.
Place the salmon skin-side down onto a baking tray lined with baking paper. Pop into the oven and cook for 13-15 minutes, then an extra 1-2 minutes on the grill setting or until golden. (Note cooking time will vary depending on the size of your fillets)

Once the rice has cooled slightly, add to the bowl of kale and toss well, season to taste.
Divide the salad between 4 plates, top with a portion of salmon and sprinkle over some toasted sesame seeds.

VARIATIONS

Vegetables

Swap green cabbage for red cabbage.

Add finely shaved raw broccoli.

Add spring onion.

Protein

Swap salmon for our teriyaki chicken or for a vegetarian option swap for our teriyaki tofu.

Other

Swap brown rice for wild rice, black rice or quinoa.

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