This warm salmon kale salad combines pan-fried salmon cubes, wilted kale, and edamame in a garlic chili soy dressing. A nutritious, flavor-packed meal ready in under 30 minutes. Try it today.
3clovesgarliccrushed, approximately 1 tablespoon of garlic paste
1teaspoondried chili pepper flakes
½teaspoonsaltor according to taste
Freshly ground black pepper
1tablespoonlight soy sauce
Instructions
Cut the salmon into cubes. Add a teaspoon of garlic paste and one tablespoon of light soy sauce. Mix well and set aside for about 20 minutes to marinate while you get on with the rest.
Heat one tablespoon of olive oil on a skillet and lightly fry the salmon cubes until they are just cooked through. Set aside.
On the same skillet, heat the remaining olive oil and fry the remaining garlic paste until fragrant.
Add in the chilli pepper flakes and continue frying for a minute.
Stir in the chopped kale and cook until the kale slightly soften. It may take 4-5 minutes.
Put the edamame beans into the kale, mix well and continue cooking for a few minutes.
Add in the sliced scallion, salt and black pepper according to taste, stir well.
Add the soy sauce in.
Carefully stir in the salmon cubes.
Notes
You can omit the red chili pepper or add more to taste.
If you like, you can substitute edamame beans with green peas or chopped green beans.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.