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01.07.24

coconut curry superfood salmon salad

Recipes > Salads+Soups

By: Candice Kumai

This recipe is for all of the busy women out there—supermoms, super workers, and superwomen of all stripes deserve superfoods to help them power through their days. Cook your wild salmon—a key source of brain- and heart-healthy omega-3 fatty acids (DHA and EPA)—and the quinoa a day ahead, then throw this salad together in minutes on a weeknight. What makes this recipe super? Kale, wild Alaskan salmon, curry, and quinoa, all in one delicious dish.

1 pound wild salmon fillet
1 teaspoon dried oregano, or 2 tablespoons fresh oregano
2 cups lacinato kale leaves, finely chopped
1/4 red onion, thinly sliced
2 cups cooked quinoa
2 teaspoons reduced-sodium tamari soy sauce
2 tablespoons reduced-sodium tamari soy sauce
1 tablespoon extra-virgin olive oil
1/2 teaspoon curry powder
1 tablespoon unrefined coconut oil, at room temperature
1 teaspoon curry powder
1 teaspoon raw or manuka honey
1 tablespoon fresh lemon juice
3 tablespoons fresh lemon juice
Coconut oil or olive oil cooking spray, for the baking dish

1. Preheat the oven to 350°F. Coat a 9 x 13-inch baking dish with coconut oil or olive oil cooking spray and set aside.

2. In a medium bowl, whisk together the olive oil, curry, lemon juice, oregano, and tamari soy sauce. Place the wild Alaskan salmon into a non-reactive container and pour the marinade over the top. Using a cooking brush, baste the salmon with the marinade, cover, and place into the fridge for about 30 minutes.

3. Remove the salmon from the fridge, and transfer to the prepared baking dish. Bake, on the middle rack, for about 15 minutes. Remove from the oven and let cool slightly. The salmon should feel slightly firm to the touch.

4. Meanwhile, whisk together the coconut oil, curry powder, lemon juice, honey, and tamari in a large bowl until well combined. Add the kale, quinoa, and red onion to the bowl and toss gently to coat with the dressing. Flake in the cooked and slightly cooled salmon with a fork, and toss to combine.

Cook’s note: Delicious unrefined coconut oil will solidify when below 76°F and will melt when above 76°F. For dressings, you always want to melt the coconut oil to a liquid consistency before using.

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