- 5–6 cups roughly chopped kale
- 2 tablespoons extra virgin olive oil, divided
- 1/2 cup julienned carrots (alternatively, you can make carrot ribbons using a vegetable peeler)
- 1 thinly sliced red bell pepper
- 1/4 cup thinly sliced red cabbage
- 2 tablespoons chopped toasted cashews (optional)
- 2 (4 ounce) wild Atlantic salmon fillets
For the Dressing:
- 1 tablespoon sesame oil
- 1/2 tablespoon rice vinegar
- 1/2 tablespoon coconut aminos
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon sesame seeds
For the Almond Butter Drizzle:
- Combine all dressing ingredients in a small bowl. Whisk until smooth.
- Drizzle 1 tablespoon of olive oil over chopped kale in a large bowl. Using your hands, gently knead the oil into the kale until the kale is completely coated and is no longer stiff. Drizzle half the dressing onto the kale and toss to coat.
- Heat remaining tablespoon olive oil in a large skillet over medium-high heat.. Add salmon fillets, skin side up, to the skillet and cook for 3 minutes. Flip the fillets, brush with the remaining dressing, and continue to cook for 3 to 4 minutes until cooked through.
- Meanwhile, add all of the almond butter drizzle ingredients to a small bowl. With a fork or spoon, stir until it’s completely smooth. It should be fairly thick. If you’d like it thinner so it’s easier to pour, add a little more sesame oil. Otherwise, I got the neat “drizzle” by spooning the mixture into a zip-top bag, snipping the corner, and squeezing the mixture out onto the salad bowls.
- To assemble the salads, divide the kale evenly between two bowls (depending on the size of your bowls, you might have extra kale/veggies). Divide the sliced vegetables between the two bowls. Add a salmon fillet to each bowl. Sprinkle with toasted cashews. Drizzle the almond butter mixture over each bowl. Enjoy!
Keywords: Thai Salmon Salad Bowls