Recipe by Nutrition Resident Maddy Delery, MS @maddeats__
The inspiration behind this recipe is rooted in my obsession with peanut butter and my drive to nail a cleaner peanut dressing for those cravings while still feeling good after eating it! The beauty of this recipe is that you can tweak it to YOUR liking. I have taste-tested it with both salmon and sea bass, along with a mixture of greens – kale, baby kale, spinach, and romaine, and it always turned out great! I also have tried this recipe with both boiled eggs and eggs over medium. You can substitute brown rice for quinoa too. To say the least, this recipe can satisfy anyone’s tastebuds. ☺
The true star of the recipe is the vinaigrette. The dressing can also be adjusted to your liking. For example, if you are not a garlic fan – tone it down, or if you prefer more of a citrus note, add more lime. And of course, if you’re avoiding peanuts, then swap them for your favorite nuts or seeds (sesame-based tahini makes a wonderful creamy dressing too!). Dressings and vinaigrettes are great practice for eye-balling recipes, helping you to become more comfortable in the kitchen.
And of course, this recipe is FILLED with epinutrients, such as folate from the green leafy vegetables, vitamin B12 from whichever fish source you choose to use; betaine if you opt for the spinach option as your bed of the salad, along with many other methylation-supporting foods and potent adaptogens such as garlic and ginger. To make this recipe Younger You Intensive compliant, swap the peanut butter with almond butter, sunflower butter, or pumpkin seed butter and skip the maple syrup.
| Salmon Kale-Quinoa Salad with Peanut-Lime Vinaigrette |
| Servings | Prep Time | Cook Time |
| 4people | 20minutes | 15minutes |
| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 15minutes |
- For dressing
- 2 tbsp. peanut butter natural, sugar-free
- 4 tbsp. Rice vinegar
- 2 tbsp. Tamari or coconut aminos, gluten-free soy sauce
- 1/2 tsp. Fresh ginger root peeled and grated or finely minced
- 1/2 tsp. Fresh garlic grated or finely minced
- 2 tbsp. fresh lime juice
- 1-2 tbsp. pure maple syrup organic, adjust to sweetness preference
- dash Freshly ground black pepper
- For salad
- 1/3-1/2 cup Cooked brown rice or quinoa, cooked
- 1 lb. Wild salmon
- 1 tbsp. avocado oil
- 1/2 tsp. fine sea salt
- dash Freshly ground black pepper
- 2-3 cups Kale chopped
- 2 handfuls Baby spinach leaves
- 1 large avocado sliced
- 2 tbsp. Peanuts roasted, unsalted and crushed
|
Ingredients
Servings: people
Units:
|
- Place peanut butter, rice vinegar, tamari, ginger, garlic, lime juice, maple syrup, and a dash of freshly ground pepper into a blender or food processor. Blend until smooth and set aside.
- Preheat the oven to 425F.
- Pat salmon dry with a paper towel to remove excess moisture, then coat with avocado oil, sea salt, and a bit of the freshly ground pepper. Roast in oven for 12-15 minutes, or until your preferred level of doneness.
- Meanwhile, chop kale and transfer to a large mixing bowl. Coat with about half of the dressing, and then massage with your hands. This will help break down the bitterness of the leaves, allowing the dressing to really “soak in.”
- Add your rice or quinoa and toss together with kale. Lastly, toss in the spinach.
- Once the salmon is ready, plate the salad, salmon, and sliced avocado, and top with crushed peanuts and a pinch of salt and pepper. ENJOY!
- Store dressing in airtight container for about 3 days.
- Swap kale and spinach for any other type of leafy greens.
- Substitute quinoa with any type of rice or completely opt it out.
