This salad is hearty and filling and definitely qualifies as a full meal. With tons of good for you ingredients like salmon and avocado, and bursts of citrus flavor, this salad will get you through the dreariest of winter days.
Who else is experiencing a weird heat wave right now? It’s been in the 60’s the last few days and though it is a welcome change from the bitter cold temps we had last week, I’m still longing for cozy socks and warm hearty meals. This salmon salad is a great compromise for when you need a break from winter soup season but still want a filling meal.
What makes this salad taste so good?
We’re working with a lot of flavors here, but they all compliment each other really well. Grapefruit and salmon are a fantastic unsung flavor combination. This time of year is perfect to pick up fresh grapefruit from the store, they’re a little sweet and bursting with tangy flavor. Mint can be hard to get fresh this time of year, but it’s worth it to get that little clamshell container from the grocery store for this recipe. It goes really well with the ginger dressing and grapefruit in the salad.
Salmon can be expensive, so I usually buy it frozen in bulk from Aldi. They come all individually wrapped and are still certified by the Marine Stewardship Council. And it is so much cheaper than buying it from the seafood counter at another grocery store. Win win in my book! Plus, since we don’t live on the coast it’s pretty likely most of the ‘fresh’ seafood you see at counter in the grocery store has been frozen at some point throughout its transportation.
As mentioned before, the other major component we’re working with is grapefruit segments. It can be intimidating to wrangle those little segments out of the membranes in the grapefruit, but I broke it down in some easy steps for you to follow. If you regularly eat grapefruit in the morning you might have a grapefruit spoon which would also come in handy, but isn’t totally necessary.
Cut the grapefruit in half around the middle. With a sharp knife, carefully run it just inside the outer membrane. Then, separate each segment from the internal membrane with your knife. Using a spoon, you should be able to pop each segment out! It can get a bit messy, but totally worth it.
Oh and one more secret! The kale. Kale can be very off putting because it’s very tough and fibrous when it’s raw. The secret to making it edible without cooking it is to massage it. Yes, for real. Drizzle some olive oil and rub the kale until it tenderizes and turns a darker green. This breaks down that toughness that makes it so unappetizing to chew. You can see the difference below in the unmassaged vs. massaged kale.
Alright, enough about massaging our veggies. This is a quick evening meal while still being fancy enough for a Sunday dinner or date night at home. Try it out this weekend and let me know how it goes! Also, be sure to sign up to get an email every time there’s a new post published. Thanks for stopping by the blog today!
Winter Salmon Salad
This salmon salad is a full meal in itself with good for you ingredients like avocado, kale, and tangy grapefruit.
- 5 oz kale approx 5 cups
- 1 grapefruit
- 1 avocado
- 2 4 oz salmon fillets
- 2 oz fresh mint
- olive oil
- 1 tbsp fresh ginger
- 1 tbsp lemon juice
- 1 tbsp brown sugar
- 2 tbsp olive oil
Preheat oven to 450. Remove kale from the middle stems and roughly chop. In a large bowl, lightly drizzle the kale with olive oil and grind some salt. Massage the kale for about a minute until it tenderizes and turns a darker green color.
Pat the salmon fillets dry and brush with olive oil. Season with salt and pepper to your liking and place on a baking sheet lined with aluminum foil. Cook for approximately 4-6 minutes until the internal temperature reaches 135-140 degrees Fahrenheit. The salmon should flake apart and be opaque.
Make the dressing: Combine all the ingredients for the dressing in a bowl and whisk together well.
Prepare the rest of the salad: Divide the kale between two bowls. Slice the avocado and mint in thin strips and add to the bowls.
To cut the grapefruit, slice in half across the middle. If you don't have a grapefruit spoon, run a small sharp knife carefully around the outside membrane. Then use the knife to separate each segment from the interior membranes and use a spoon to scoop out the individual segments.
Add the grapefruit and cooked salmon to the salads, top with desired amount of dressing and enjoy!
- For me this salad is complete without nuts or cheese, but if you understandably need cheese with your salad, some feta or goat cheese would be great here.