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Main Dish

Asian Express Chopped Salad Bowl


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Ingredients

For the chopped salad:

1 ½ cups kal, finely chopped with a knife or in the food processor (about 2 large leaves)

1 ½ cups Brussels sprouts, finely chopped with a knife or in the food processor

½ cup red cabbage, finely chopped with a knife or in the food processor

½ cup slivered almonds

½ cup Patience Fruit & Co Whole & Juicy Dried Cranberries

 

For the Asian-style dressing:

1 clove garlic, crushed

1 tablespoon honey

¼ cup peanut oil or canola oil

¼ cup soy sauce, to taste

2 tablespoons lime juice

1 tablespoon fresh ginger, peeled and grated

¼ teaspoon Sambal oelek or pepper flakes

 

For the salmon:

1 lb salmon filet, cut into 1-inch cubes

2 tablespoons sesame oil or olive oil

1 teaspoon salt

1 teaspoon pepper

 

Toppings (your choice):

Micro-greens

Sliced green onions

Sesame seeds 

Preparation time 15 minutes
Cooking time 3 to 5 minutes Portions 4 servings

Simplicity, balance and flavour, all in one bowl. It’s impressive to see a recipe with such a WOW factor come together in less than 15 minutes. Chock full of vegetables, this meal-sized bowl is amazing. 

To save even more time, you could prepare the chopped salad in the food processor. Don’t have time to cook the salmon? Instead, try slices of smoked salmon or maple-smoked salmon, shrimp, or marinated tofu cubes. A great way to save time without compromising on flavour!

Ingredients

For the chopped salad:

1 ½ cups kal, finely chopped with a knife or in the food processor (about 2 large leaves)

1 ½ cups Brussels sprouts, finely chopped with a knife or in the food processor

½ cup red cabbage, finely chopped with a knife or in the food processor

½ cup slivered almonds

½ cup Patience Fruit & Co Whole & Juicy Dried Cranberries

 

For the Asian-style dressing:

1 clove garlic, crushed

1 tablespoon honey

¼ cup peanut oil or canola oil

¼ cup soy sauce, to taste

2 tablespoons lime juice

1 tablespoon fresh ginger, peeled and grated

¼ teaspoon Sambal oelek or pepper flakes

 

For the salmon:

1 lb salmon filet, cut into 1-inch cubes

2 tablespoons sesame oil or olive oil

1 teaspoon salt

1 teaspoon pepper

 

Toppings (your choice):

Micro-greens

Sliced green onions

Sesame seeds 

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Steps

  1. Mix all ingredients in a large bowl. Set aside.

  2. Whisk all ingredients together in a bowl. Add to chopped salad and mix well. Set aside to let kale leaves soften.

  3. Place salmon cubes on a microwave-safe plate and coat with oil. Season with salt and pepper. Cover with plastic wrap and cook for 1 minute on high setting. Stir. Continue cooking for 30 seconds to 1 minute.

  4. Serve salmon on top of chopped salad. Top with micro-greens, green onions or sesame seeds (your choice).

Une filiale de Fruit d'or

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