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Embark on a culinary adventure with our Sweet Chili Salmon with Miso Kale Salad. It marries vibrant flavors and wholesome ingredients to create a fusion of spicy, savory, and umami.
This recipe elevates the classic pairing of salmon and kale to new heights, offering a symphony of taste and texture that’s sure to tantalize your taste buds. With its simple yet sophisticated flavors, this recipe is the perfect solution for those moments when you crave a wholesome meal without the hassle.
Here are three reasons why this dish deserves a spot in your recipe rotation.
- Deliciously Spicy: Prepare your taste buds for an adventure as the chili crunch topping ignites the palate with its bold and spicy profile. The topping adds a delightful contrast to the succulent salmon, creating a perfect balance of heat and flavor.
- Nutrient-Packed: Packed with omega-3 fatty acids from the salmon and an abundance of vitamins and minerals from the kale salad, this dish not only tastes amazing but also nourishes your body.
- Quick and Easy: Say goodbye to mealtime stress with a recipe that’s as convenient as it is delicious. With minimal prep and cooking time, this recipe is perfect for busy weeknights when you want a nutritious meal without the hassle.
Sweet Chili Salmon with Miso Kale Salad
Ingredients
For the salmon
- 2 5-ounce salmon filets
- 1/4 teaspoon (2 g) salt
- 1 tablespoon (15 ml) melted butter
- 2 tablespoons (30 ml) sweet chili sauce
- 1 tablespoon (15 ml) low-sodium soy sauce
- 1-2 teaspoons (5 ml) Momofuku Chili Crunch to taste
- 1 teaspoon (5 ml) toasted sesame oil
- 1 clove garlic minced
For the kale salad
- 3 packed cups kale stems removed, roughly chopped
- 2 teaspoons (10 ml) olive oil
- Salt and pepper
- Squeeze of lemon juice
- 1/4 cup (27 g) slivered almonds
- 1 avocado cubed
- 1 green onion sliced
For the dressing
- 1 1/2 tablespoons (22 ml) olive oil
- 1/2 tablespoon (7 ml) lemon juice
- 2 tablespoons (34 g) white miso
- 2 teaspoons (10 ml) agave or honey
Instructions
For the salmon:
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Place the salmon filets skin side down on the baking sheet. Season with salt.
- In a small bowl, mix together butter, sweet chili sauce, soy sauce, chili crunch, sesame oil, and garlic.
- Pour half the sauce over the pieces of salmon.
- Put it in the oven and cook for 8 minutes.
- Baste the salmon with some more sauce. Continue cooking for 3-5 more minutes, until the salmon reaches your desired degree of doneness. I aim for 130°F(50°C) internal temperature.
For the salad:
- Add the kale to a medium-sized mixing bowl. Add in the olive oil, a sprinkle of salt and pepper, and squeeze of lemon juice. Lightly massage it for 1 minute to help soften the kale.
- Shake all dressing ingredients in a jar until smooth.
- Add remaining salad ingredients to the bowl. Pour on half the dressing and toss. Add more dressing, if desired.
Equipment Needed
- Parchment paper
- Mixing bowl
- Cutting board
- Small jar or bowl
Video
Nutrition
More Dinner and a Side Recipes to Try
- BBQ Chicken Wings (or BBQ Cauliflower Wings)
- Chicken in White Wine Sauce with Roasted Parmesan Asparagus
- Korean Gochujang Fried Chicken with Spicy Cabbage
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Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.
