Shredded Brussel Sprout and Kale Salad with Toasted Sesame Dressing and Spicy Salmon
To truly enjoy a kale salad, it is ESSENTIAL to pair it with the right dressing! This lunch salad combines a nutty, toasted sesame dressing with crunchy, nutrient dense cruciferous veggies, and spicy baked salmon. I love it as a pre-prepped meal to enjoy at work, school, or on the go as it can be eaten cold without dulling it’s rich flavor.
For this meal prep you will need:
1 family size piece of salmon, cut into three 4 oz. fillets
1 large bunche of kale
about 6 ounces of brussel sprouts
1 10 oz. bag of mixed shredded carrots and cabbage
2 green onions
1/4 cup tamari sauce (soy sauce can be used if you’re ok with gluten)
2-3 tbsps toasted sesame oil
1/4 cup rice wine vinegar
1/4 cup olive oil
1-2 tbsps honey
1 1/2 tsp chili powder
1 tbsp lime juice (1 medium lime)
1 tbsp olive oil
1 1/2 tsp salt
Instructions:
Pre-heat the oven to 425 degrees Ferin height.
Line a roasting pan or baking sheet with foil.
Pat the salmon fillets dry with a paper towel, and drizzle 1 tbsp of olive oil over the top of all three pieces. Rub it over the salmon using your fingers or a pastry brush. Sprinkle each piece generously with chili powder and salt.
Place the salmon in the roasting pan, skin-side down and transfer to the oven. Cook for 20-25 minutes (depending on the thickness of the salmon).
De-stem the bunche of kale. Roll up the leaves and cut the kale into slices using a large kitchen knife. Place cut up, bite-sized pieces of kale into a strainer or salad spinner and rinse well.
De-stem brussel sprouts and remove any damaged leaves. Using a food processor or a blender, pulse the brussel sprouts until they are shredded (aim for the same bite-sized pieces of the kale).
Combine rinsed kale, shredded brussel sprouts, shredded carrot and cabbage mixture, as well as diced green onions in a large bowl and set aside.
In a small bowl, combine sesame oil, the rest of the olive oil, tamari, honey, and rice wine vinegar. Whisk together until all ingredients are well combined.
Drizzle the dressing generously over the cruciferous mixture making sure to message the kale pieces to break down its coarse texture and increase its absorption of all those flavors.
Once your salmon has reached the 20-25 minute mark, pull it out of the oven and check its internal temperature using a meat thermometer (salmon should have an internal temperature of 145 degrees Ferin height).
Zest each piece of salmon with lime juice and let cool.
Once the salmon has completely cooled you can begin assembling your meal prepped salads!