Salmon Superfood Salad

By Jamie Vespa

Salmon Superfood Salad with power greens, pickled red onion, miso-glazed salmon, and lemon-cayenne dressing. This healthy salmon salad is packed with heart-healthy fats, antioxidants, and anti-inflammatory foods.

Ingredients

• 1 cup thinly sliced red onion
• 2/3 cup cider vinegar
• 1 tsp. granulated sugar
• 1/2 tsp. kosher salt
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. reduced-sodium soy sauce
• 1 Tbsp. white miso paste
• 4 (6-oz.) salmon fillets (*see notes for suggestions)
• 1 bunch lacinato kale, stemmed and roughly chopped
• 12 oz. shredded/shaved Brussels sprouts
• 1 ripe avocado, sliced
• 1/2 cup fresh blueberries
• 1/4 cup chopped walnuts or almonds ((optional))
• 2 Tbsp. lemon juice
• 1 Tbsp. honey or maple syrup
• 2 tsp. Dijon mustard
• 1/4-1/2 tsp. cayenne pepper ((use more or less depending on desired spice level))
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 1/3 cup extra-virgin olive oil

Instructions

1. 1

   Combine onion, vinegar, sugar, salt, and 1/2 cup of water in a small saucepan over medium-high heat. Bring to a simmer and cook 1 minute. Remove from heat and let stand until ready to use.

2. 2

   Combine olive oil, soy sauce, and miso in a wide-rimmed bowl. Add salmon and gently toss to coat. Let stand 15 minutes.

3. 3

   Meanwhile, prepare Lemon-Cayenne Dressing by combining lemon juice, honey, Dijon, cayenne, salt, and black pepper in a small bowl. Gradually stream in olive oil, whisking constantly, until emulsified.

4. 4

   Place kale and Brussels sprouts in a large bowl and add half of dressing. Gently massage dressing into greens for 30 to 60 seconds until they start to soften. Add blueberries and nuts; toss to combine.

5. 5

   Place the top oven rack 6"-8" from broiler, and preheat broil setting to HIGH. Place the marinated salmon fillets on a foil-lined baking sheet, and broil for 6 to 8 minutes, or until just opaque in center. (If the salmon starts to burn, move it to lower rack.)

6. 6

   Assemble salad by dividing kale mixture evenly between each of 4 bowls. Drain pickled red onions and scatter evenly overtop. Top each salad with one miso-glazed salmon fillet, plus some avocado slices. Drizzle remaining dressing evenly overtop.