Ingredients
- 2 (6 oz.) wild-caught Sockeye salmon
- 2 Tbsps Extra virgin olive oil
- 1 cup organic raw honey
- 2 Tbsps Sriracha sauce
- 1 Tbsp Tamari sauce (or soy sauce)
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 bunch organic kale, de-stemmed + roughly chopped (green or red)
- 1/2 red onion, chopped
- Sliced jalapenos
- Chopped walnuts, toasted
- Cherry or grape tomatoes
- Avocado, cubed or sliced
- 1 cup vegan mayonnaise
- 1/4 organic cucumber, peeled + chopped
- 1 Tbsp dill (dry or freshly minced)
- 1/2 tsp sea salt + black pepper
- 2 garlic cloves
- 2 Tbsps Almond milk
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together honey, Sriracha, Tamari sauce, sea salt, black pepper, smoked paprika, and garlic powder to create the glaze.
- Place salmon on the baking sheet and brush generously with the glaze. Roast for 15-20 minutes until cooked through.
- In a large bowl, combine chopped kale, red onion, jalapenos, and cherry tomatoes.
- For the Cucumber Dill Sauce: mix vegan mayonnaise with cucumber, dill, garlic cloves, almond milk, sea salt, and pepper until smooth.
- Assemble by placing salad on plates topped with roasted salmon and drizzled with Cucumber Dill Sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 350g)
- Calories: 480
- Sugar: 18g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 70mg
Keywords: Feel free to customize by adding nuts or swapping out vegetables based on preference. For added crunch, top with toasted walnuts or seeds.