Kale, Edamame and Salmon Salad with a Miso Peanut Dressing

Kale, Edamame and Salmon Salad with a Miso Peanut Dressing

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Kale, Edamame and Salmon Salad with a Miso Peanut Dressing

At assortment we love a salad that is satisfying enough that it can be served as a main and that’s exactly why we love this salad. Full of fibre from the kale and protein from the quinoa, edamame beans and salmon. Dressed in a creamy miso peanut dressing, and crispy onions.

Under 30 minutes
4

Tips

  • Give your kale some love... make sure you massage it well as this helps to break down the tough, fibrousness of the kale and this also helps with digestion.  

  • Be careful not to overcook your quinoa as it can go gluggy.

  • Allow the quinoa to cool slightly before adding it to the salad.
INGREDIENTSIngredients
  • 600g Salmon
  • 1 bunch of kale (finely sliced)
  • 1 carrot (finely sliced into matchsticks or grated)
  • 1 cup edamame beans (de-shelled and defrosted)
  • ½ cup quinoa (uncooked)
  • ¼ cup of dry-roasted peanuts (roughly chopped)
  • 1/2 cup coriander (finely sliced)
  • ½ red chilli (finely sliced)
  • 1 brown onion (finely sliced)
  • Olive oil
  • Salt

Dressing

  • 2 Tbsp peanut butter
  • 1 Tbsp white miso
  • 2 tsp grated ginger  
  • 1 tsp sesame oil
  • 1 tsp honey
  • 1 tsp tamari or soy sauce
  • Juice of 1 lime or lemon
METHODMethod
  1. Cook quinoa as per packet instructions, once cooked set aside too cool.

  2. Cook the edamame beans as per packet instructions.

  3. Heat a generous amount of olive oil in a medium size pan to a high heat, add the sliced onions and season with salt. Reduce to a medium heat. Cook the onions until golden and crispy. This should take around 5 - 10 minutes, sitting occasionally to ensure even cooking. Once cooked, set aside.

  4. In a large bowl add the kale, drizzle over the olive oil and season with salt. Use your hands to massage the kale for a few minutes, so that every leaf is nice and shiny and has softened.

  5. Add the carrots, edamame beans, quinoa, peanuts, coriander, chilli and crispy onions to the kale.

  6. To make the dressing add all the ingredients to a small bowl and mix well. Then pour this over the salad.

  7. Lastly, pan fry your salmon, add 2 Tbsp of olive oil to a large fry pan to medium-high heat. Once the oil is hot, add the salmon fillets to the pan, skin-side-down, cook for 3 mins until the skin is crisp. Flip the salmon and lower the heat, cook the fillet for another 2 - 3 minutes (cooking time will vary depending on thickness of the salmon fillet)

  8. Serve salmon to the side or flaked through the salad.
SERVE WITH
VARIATIONS

Protein

  • This salad would also be delicious with leftover roasted chicken or teriyaki chicken.

  • For a vegan/vegetarian option add crispy tofu instead of salmon.

Vegetables

  • You could swap out the carrot for finely sliced capsicum or cabbage.

Other

  • Swap out quinoa for brown rice.

  • If you’re short on time you can skip the crispy onions and add something else with a crunch like extra toasted peanuts, cashews or store-bought crispy onions or shallots.

  • You can swap out the peanut butter for almond butter, cashew butter or even tahini.

  • Peanuts can be swapped for cashews or almonds.
TIPS

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