Superfood Coconut Curry Salmon Salad Recipe

Name: Superfood Coconut Curry Salmon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coconut oil or olive oil cooking spray, for the baking dish; 1 pound wild salmon fillet; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon curry powder (add more if desired!); 1 tablespoon fresh lemon juice; 1 teaspoon dried oregano, or 2 tablespoons fresh oregano; 2 teaspoons reduced-sodium tamari soy sauce; 1 tablespoon unrefined coconut oil, at room temperature; 1 teaspoon curry powder; 3 tablespoons fresh lemon juice; 1 teaspoon raw or manuka honey; 2 tablespoons reduced-sodium tamari soy sauce; 2 cups lacinato kale leaves, finely chopped; 2 cups cooked quinoa; 1/4 red onion, thinly sliced

Servings: persons

Coconut oil or olive oil cooking spray, for the baking dish
1 pound wild salmon fillet
1 tablespoon extra-virgin olive oil
1/2 teaspoon curry powder (add more if desired!)
1 tablespoon fresh lemon juice
1 teaspoon dried oregano, or 2 tablespoons fresh oregano
2 teaspoons reduced-sodium tamari soy sauce
1 tablespoon unrefined coconut oil, at room temperature
1 teaspoon curry powder
3 tablespoons fresh lemon juice
1 teaspoon raw or manuka honey
2 tablespoons reduced-sodium tamari soy sauce
2 cups lacinato kale leaves, finely chopped
2 cups cooked quinoa
1/4 red onion, thinly sliced

1
Preheat the oven to 350u00b0F. Coat a 9 x 13-inch baking dish with coconut oil or olive oil cooking spray and set aside.
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.
3
Remove the salmon from the fridge, and transfer to 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.
4
Meanwhile, in a large bowl, whisk together the coconut 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.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Coconut oil or olive oil cooking spray, for the baking dish, 1 pound wild salmon fillet, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon curry powder (add more if desired!), and more.

Yes, Superfood Coconut Curry Salmon Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Superfood Coconut Curry Salmon Salad

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