This recipe is for all of the busy women out there—supermoms, superworkers, superwomen deserve superfoods. Cook the salmon and the quinoa a day ahead, and throw this salad together in minutes on a weeknight. You could make it vegetarian if you prefer by swapping out the salmon for tofu—the marinade will still work perfectly!
Ingredients
Serves 4
Salmon Marinade:
Coconut Curry Dressing:
Salad:
Step 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.
Step 2
In a medium bowl, whisk together the olive oil, curry, lemon juice, oregano, and tamari soy sauce. Place the salmon into a nonreactive container or baking dish with a lid, 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.
Step 3
从冰箱里把鲑鱼,转移the prepared baking dish. Bake, on middle rack, for about 15 minutes. Remove from the oven and let cool slightly. The salmon should feel slightly firm to the touch.
Step 4
与此同时,在一个大碗里,coc搅拌在一起onut oil, curry powder, lemon juice, honey, and tamari soy sauce 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 fork, and toss to combine.
Clean Green Tip: 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.
Recipe fromClean Green Eats, by Candice Kumai, Copyright © 2015, published by HarperWave.
How would you rate Superfood Coconut Curry Salmon Salad?
Leave a Review
Reviews (15)
Back to TopLiked the recipie, even though I am a busy man, not a busy woman.
tome.nerd
Buffalo, NY
12/16/2018
I can't say enough about this salad - it's exploding with flavor, super healthy and pretty quick to make. I definitely use more curry powder (highly recommend Penzy's Maharajah Curry) and a wee bit more tamari as I like things salty. Everyone I've ever made it for always goes right home and makes it themselves.
mainermcdermott
Portland, ME
2/27/2018
delicious...I wouldn't change a thing!
jillagardn
2/20/2018
This is quickly becoming a family favorite. The first time I made it exactly as written and while it was good, the dressing was a little bland (partly due to my not very spicy curry). The second time I doubled the dressing, upped the curry and increased the lemon in the marinade. I also added shredded carrots and diced cucumbers to the salad to pump up the veggies. Also, I know this is supposed to be a superfood salad but I used olive oil instead of coconut oil because it emulsifies better.
acwhitney
Union City, NJ
2/18/2018
Great recipe! I made it with salmon and with chicken. Any protein would work! Lacinato kale was new to me and it was really good! Much better than the generic green kale. I'll make this often!
lissa2112
Shreveport, Louisiana
2/8/2018
Super easy, super tasty and healthy to boot! I used TJ's power greens instead of the kale and drizzled a little honey over the salmon as it cooked. This is a keeper!
kldemeter
Westport CT
12/6/2017
Absolutely fabulous and fast. Perfect for a hot summer night's dinner. Took advantage of Sockeye season and the marinade/dressing is perfect with it. I can see how this would be delicious with Tofu and will definitely try that.
maddux1
Marietta, GA
7/20/2017
This was so good! I switched out the salmon for chicken, and the recipe still worked well. I baked the chicken at 400ºF for about 20 minutes, and otherwise followed the recipe exactly.
lstxafe
Houston, TX
5/30/2017
So so so good. Instead of kale, I used spinach, which wilted nicely in the warm quinoa. I want to eat this every day.
Anonymous
Chicago
8/18/2016
I took the advice of a previous reviewer and added golden raisins, and I used toasted cashews instead of walnuts. Definitely good additions. I made the dressing the night before and put the sliced red onion in the dressing to pickle it. It made the onions extra flavorful and reduced their pungency. If you do the pickling idea, make extra dressing.
Anonymous
West Orange, NJ
7/31/2016
I took the advice of a previous reviewer and added golden raisins, and I used toasted cashews instead of walnuts. Definitely good additions. I made the dressing the night before and put the sliced red onion in the dressing to pickle it. It made the onions extra flavorful and reduced their pungency. If you do the pickling idea, make extra dressing.
Anonymous
West Orange, NJ
7/31/2016
I only gave this recipe 3 stars because without my changes it wouldn't be as good. With my changes its a 4 star recipe! I doubled the dressing (and replaced half the lemon juice with orange juice). I massaged the kale with half of the dressing before adding other ingredients. I also added golden raisins (replumped in boiling water for 10 mins) and toasted chopped walnuts. So good!
Anonymous
Charlotte, NC
5/19/2016
Great recipe. Simple yet very flavorful. I will definitely will make it again.
taylorgraulus
California
3/1/2016
My husband and I loved this recipe! I used left-over grilled salmon rather than the canned.
marthasimons
8/18/2015
This was really fantastic. The flavors were great together and the recipe was filling and satisfying. Will definitely make again! Great weeknight meal!
feierfly8
Montreal, QC
7/30/2015
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