What's the best way to defrost salmon?

The best way to defrost a salmon is in the fridge overnight. If you don't have time and need it defrosted quickly, submerge it in cold water until defrosted. Make sure it's u003cstrongu003ecold wateru003c/strongu003e otherwise, it will cook or spoil.

Is buying fresh salmon better than frozen?

I usually go with frozen salmon because where I live, the salmon has to get to the shelves frozen anyway. The ones that are being sold u0022freshu0022 are often already defrosted. By buying frozen salmon, I'm making sure it's as fresh as it can be.

What kale variety is the best?

I like using dinosaur kale in my salads although the most common kale is curly kale. It has tiny little curls and it tends to be very tough. Dinosaur kale is also tough but I find it to be a little easier to chew. It's more flat and much darker shade of green. There is also baby kale that's similar to other softer leafy greens. Baby kale doesn't need massaging.

Does kale need massaging?

I like to shred or chop kale into small thin strips without the stem because it's much tougher and not pleasant to eat. Most varieties of kale are recommended to u0022massageu0022 with sea salt and olive oil or whatever dressing you're using. This softens it and makes it easier to chew. It's very easy, you just massage it as if you were kneading dough.

Roasted Salmon Kale Salad

Description

This Salmon Kale Salad is packed with flavor, easy to make, and high in protein! An easy homemade miso sesame dressing gives the salad an amazing umami flavor.

Ingredients

Units Scale

Miso Sesame Dressing

1 tbsp sesame oil (or extra virgin olive oil)
1 tbsp toasted sesame oil
1 tbsp rice vinegar
1/2 tbsp tamari (or soy sauce)
1/2 tbsp honey (or maple syrup)
1 tbsp miso
1 small clove garlic, grated
1/2 tsp grated ginger (I use bottled ginger juice*)
1 tsp toasted sesame seeds (optional)

Salmon Kale Salad

1/2 cup frozen edamame beans
4-6 cups shredded kale (I used dinosaur kale)
1/2 cucumber, diced
1/2 medium red onion, thinly sliced (or a shallot)
1/2 avocado, diced
260g raw salmon
1 tbsp avocado oil
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/2 tsp garlic powder
1 tsp dried oregano
1 tsp toasted sesame seeds (optional)

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Instructions

Miso Sesame Dressing

Add everything into a medium bowl and whisk vigorously until well-mixed and emulsified.
Alternatively, you can also do this in a jar and just shake everything up to mix the dressing. I find the miso blends in better sometimes with a whisk.
Store the dressing in an airtight container in the fridge until ready to use.

Salmon Kale Salad

Preheat your oven to 400F (200C). Prepare a baking sheet lined with parchment paper.
Boil the edamame beans in salted water for 3-5 minutes. Strain, rinse, and set aside.
Add shredded kale to a large bowl with 1 tbsp of the dressing or a little bit of oil. Massage the kale with the dressing using your hands. This is optional but kale is tough and this makes it easier to eat.
Add the boiled edamame, cucumber, red onion, and avocado to the kale with 1-2 tbsp of the miso sesame dressing and gently toss to mix.
Wash and dry the salmon and add it to your prepared baking sheet.
Brush it with avocado oil on both sides and season with sea salt, black pepper, garlic powder, and dried oregano.
Roast in the oven for 10-15 minutes depending on the size of your salmon (wild salmon roasts quicker).
Divide the salad into two bowls, top each salad with the salmon, drizzle with a little more of the dressing, and sprinkle with toasted sesame seeds if desired. Enjoy!

Notes

Storing: Store any leftover dressing in the fridge for up to 1 week. Store the salad and salmon for up to 2 days.

Ginger juice: I use ginger juice by The Ginger People in cooking to make things easier. It’s especially great in dressings and sauces you want to keep extra smooth.

Toasted sesame seeds: Toast sesame seeds in a pan over medium-high heat for 2-3 minutes. Be careful not to burn them.

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