Why You’ll Love This Recipe
I appreciate how this salad brings together a variety of textures and flavors—from the umami-rich salmon to the crisp greens and tangy pickled onions. It’s not only delicious but also loaded with heart-healthy fats, fiber, and antioxidants. Plus, the sturdy greens make it perfect for meal prep, as they hold up well even after being dressed.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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4 (6-oz.) salmon fillets
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1 bunch lacinato kale, chopped
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12 oz. Brussels sprouts, shredded
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1 cup quick-pickled red onions
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1 ripe avocado, sliced
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1/4 cup walnuts or almonds, chopped
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Optional: fresh or dried fruit (e.g., blueberries, golden raisins, apple slices)
For the miso glaze:
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1 tbsp white miso paste
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1 tbsp extra-virgin olive oil
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2 tbsp reduced-sodium soy sauce
For the lemon-cayenne dressing:
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2 tbsp lemon juice
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1 tbsp honey or maple syrup
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2 tsp Dijon mustard
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1/4 tsp cayenne pepper
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1/4 tsp kosher salt
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1/4 tsp black pepper
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1/4 cup extra-virgin olive oil
For the quick-pickled red onions:
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1 cup thinly sliced red onions
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2/3 cup cider vinegar
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1/3 cup water
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1 tsp granulated sugar
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1 tsp kosher salt
Directions
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Pickle the onions: In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a simmer, add the sliced onions, and cook for 1 minute. Remove from heat and let stand while preparing the rest of the salad.
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Marinate the salmon: In a bowl, whisk together miso paste, olive oil, and soy sauce. Add salmon fillets and toss to coat. Let stand for 15 minutes at room temperature.
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Prepare the dressing: In a bowl, whisk together lemon juice, honey, Dijon mustard, cayenne pepper, salt, and black pepper. Gradually whisk in olive oil until emulsified.
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Cook the salmon: Preheat a skillet over medium heat. Remove salmon from marinade and cook for 3-4 minutes per side, or until cooked through and slightly caramelized.
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Assemble the salad: In a large bowl, combine chopped kale and shredded Brussels sprouts. Add a portion of the dressing and massage the greens until slightly softened.
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Add toppings: Top the greens with pickled onions, avocado slices, nuts, and optional fruit. Place the cooked salmon fillets on top and drizzle with remaining dressing.
Servings and Timing
This recipe serves 4. Preparation time is approximately 20 minutes, with an additional 15 minutes for marinating and 10 minutes for cooking, totaling around 45 minutes.
Variations
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Greens: I sometimes swap the kale and Brussels sprouts for a mix of spinach and shredded cabbage.
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Protein: Grilled chicken or tofu can be used in place of salmon for a different protein option.
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Nuts: Pecans or sunflower seeds can replace walnuts or almonds for a different crunch.
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Fruit: Dried cranberries or fresh pomegranate seeds add a sweet-tart flavor.
Storage/Reheating
I store leftover salad components separately in airtight containers in the refrigerator. The salmon can be reheated gently in a skillet over low heat or enjoyed cold. The assembled salad is best consumed within 2 days to maintain freshness.
FAQs
Can I prepare the pickled onions in advance?
Yes, I often make a batch of pickled onions ahead of time. They can be stored in the refrigerator for up to a week and used in various dishes.
Is there a substitute for white miso paste?
If I don’t have white miso paste, I use yellow miso as an alternative. It has a slightly stronger flavor but works well in the glaze.
How can I make this salad vegetarian?
To make a vegetarian version, I replace the salmon with grilled tofu or tempeh marinated in the same miso mixture.
What other dressings pair well with this salad?
A tahini-based dressing or a balsamic vinaigrette can also complement the flavors of this salad.
Can I use a different type of kale?
Yes, I sometimes use curly kale instead of lacinato kale. Just be sure to massage it well to soften the leaves.
Conclusion
This Salmon Superfood Salad is a flavorful and nutritious meal that I enjoy preparing for a wholesome lunch or dinner. Its combination of hearty greens, savory salmon, and zesty dressing makes it a satisfying dish that’s both delicious and good for me.
Print
Salmon Superfood Salad with Miso Glaze and Lemon Cayenne Dressing
- Total Time: ~45–50 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This hearty and healthy salmon superfood salad is packed with kale, Brussels sprouts, pickled onions, and avocado, topped with caramelized miso-glazed salmon and a zesty lemon cayenne dressing—perfect for a clean, protein-rich meal.
Ingredients
For the Salmon:
4 (6 oz) salmon fillets
1 tbsp white miso paste
1 tbsp reduced-sodium soy sauce (or coconut aminos)
1 tbsp olive oil
For the Salad:
1 bunch lacinato kale, stemmed and thinly sliced
12 oz Brussels sprouts, trimmed and shredded
1 medium red onion, thinly sliced
⅔ cup apple cider vinegar
1 tsp granulated sugar
1 tsp kosher salt
1 ripe avocado, sliced
½ cup fresh blueberries
¼ cup chopped walnuts or almonds (or pumpkin/sunflower seeds for nut-free)
For the Dressing:
2 tbsp lemon juice
1 tbsp honey or maple syrup
2 tsp Dijon mustard
¼ tsp cayenne pepper
¼ tsp black pepper
⅓ cup olive oil
Pinch of kosher salt
Instructions
Quick-Pickle Onions: Simmer red onion, vinegar, sugar, and salt in a saucepan for 1 minute. Remove from heat and let sit.
Marinate Salmon: Mix miso paste, soy sauce, and olive oil. Coat salmon fillets and let marinate for 15 minutes at room temp.
Make Dressing: Whisk lemon juice, honey, mustard, cayenne, black pepper, and salt. Slowly whisk in olive oil until emulsified.
Cook Salmon: Preheat oven to 400°F (200°C). Bake marinated salmon on a lined sheet for 10–12 minutes, until flaky.
Assemble Salad: In a large bowl, massage kale and Brussels sprouts with dressing until softened. Add pickled onions, avocado, blueberries, and nuts/seeds. Toss gently.
Serve: Divide salad onto plates. Top with a salmon fillet and additional dressing if desired.
Notes
Substitute white miso with yellow miso if needed.
For a vegetarian version, use grilled tofu or tempeh in the same marinade.
Add grains like quinoa or farro to make it heartier.
Swap blueberries with pomegranate seeds, apples, or dried cranberries for variety.
Store components separately for up to 2–3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad, Main Course
- Method: Baking, Marinating
- Cuisine: Fusion, American
