This High-Protein Salmon Curry Salad Is the Perfect Make-Ahead Dinner for Busy Weeknights
Looking for a simple, nourishing dinner to add to your weeknight rotation? Look no further than this delicious curried salmon salad recipe from Well+Good Council member Candice Kumai. You get two doses of curry from the salmon marinade and the salad dressing, effectively doubling the anti-inflammatory effects (and favor) of every bite of your meal. You're also doubling up on protein thanks to the use of salmon and quinoa. Make the dish all at once or prep specific components ahead of time to throw together when you're ready to eat—dealer's choice!
This recipe is for all of the busy women out there—supermoms, super workers, and superwomen of all stripes deserve superfoods to help them power through their days. Cook your wild salmon—a key source of brain- and heart-healthy omega-3 fatty acids (DHA and EPA)—and the quinoa a day ahead, then throw this salad together in minutes on a weeknight. What makes this recipe super? Kale, wild Alaskan salmon, curry, and quinoa, all in one delicious dish.
Superfood Coconut Curry Salmon Salad
For the salmon:
1 pound wild Alaskan salmon fillet
1 Tbsp extra-virgin olive oil
1/2 tsp curry powder (add more if desired)
1 Tbsp fresh lemon juice
1 tsp dried oregano, or 2 tablespoons fresh oregano
2 tsp reduced-sodium tamari soy sauce
Coconut oil or olive oil cooking spray, for the baking dish
For the curry dressing:
1 Tbsp unrefined coconut oil, at room temperature
1 tsp curry powder
3 Tbsp fresh lemon juice
1 tsp raw or manuka honey
2 Tbsp reduced-sodium tamari soy sauce
For the salad:
2 cups lacinato kale leaves, finely chopped
2 cups cooked quinoa
1/4 red onion, thinly sliced
1. Preheat the oven to 350°F. 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 wild Alaskan salmon into a non-reactive container 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 the 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, whisk together the coconut oil, curry powder, lemon juice, honey, and tamari in a large bowl 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 a fork, and toss to combine.
Cook's note: Delicious unrefined coconut oil will solidify when below 76°F and will melt when above 76°F. For dressings, you always want to melt the coconut oil to a liquid consistency before using.
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