Ginger Maple Salmon with Citrus Kale Salad
Mixing bowl or ziplock bag, Mixing bowl, salad servers
Preheat Oven or Air-fryer: both make a delicious salmon, slightly brown and perfectly tender inside. For toaster ovens/ ovens, preheat to 425*, air-fryer, at 400*.
- 4 tbsp extra-virgin olive oil
- 4 salmon fillets
- 1 tbsp Sriracha
- 2 tbsp Ginger maple syrup
- Mixing bowl or ziplock bag
Marinate Salmon: in a mixing bowl, combine 2 TBSP EVOO (of the 4 tbsp listed above) with ginger maple syrup, sriracha, and salt and pepper to taste (modest seasoning is about 2 TSP salt 1 TSP black pepper). **If you don’t have ginger infused maple syrup, simply combine the maple syrup with 1 TBSP ginger paste. Add salmon and coat well. Let it sit while prepping the salad.
- 1 package kale
- 2½ oranges
- 2 tbsp lemon juice
- ⅓ cup dried cranberry
- ¼ cup pumpkin seed
- flaky sea salt
- ½ orange juice from half orange
- ¼ cup sesame stick
- Mixing bowl
- salad servers
Prepare Salad: in a separate bowl, toss chopped kale with remaining 2 TBSP of EVOO, lemon juice, and the juice, from half an orange. Dice the remaining 2.5 oranges and add to kale bowl. Top with cranberries, pumpkin seeds, and sesame sticks (optional, omit for lower fat/calorie or GF version). Hand toss. Sprinkle with flaky sea salt and fresh crushed black pepper.
Cook Salmon: Bake in the oven/ toaster oven for 7-8 minutes and broil on High for 1 minute to get top slightly brown. OR, for the air fryer version, place all fillets in the air fryer basket separately, so not overlapping, and cook for 10 minutes. You can spray with PAM or cooking spray if desired.
- 6 tbsp goat cheese
Plate Salad: spread a bed of salad in a plate and top with hot salmon. If using goat cheese, add TBSP of goat cheese in the gaps between the salmon. (omit cheese for lower fat or dairy free version). Grind fresh black pepper over cheese and salad.