By Erin · · Updated · 3 Comments
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This Spicy Chipotle Salmon Kale Salad is made with chopped kale and topped with pan-seared salmon and a spicy yogurt-based chipotle dressing.
A salmon kale salad might just be my favorite kind of kale salad. Truthfully, while everyone else is trying to eat more salad this January, I’m just over here eating more halloumi. I’m not even sure halloumi technically “goes” with this kind of salad recipe, but I made it happen (side note: I personally feel like it belongs in any kind of salad so…..there’s that). If you're unfamiliar with halloumi, halloumi is a fry-able cheese and it is pure magic. It doesn’t melt when you fry it, but rather, it turns golden brown and crisps up juuuust a teeny tiny bit and it is the best.
So yeah, say hello to my new favorite salad recipe! I’ve already made it four times. I love it, Miguel loves it—it’s a win. Oh and PS if you’re looking for a veganized version of this salad, there will be a similar recipe up on the Forager Instagram pagesoon!
HOW TO PREPARE SALMON SALAD
First, you're going to want to make sure the salmon is A) completely thawed and B) dry. To dry out the salmon, simply pat it with a paper towel and then add the lime juice and seasoning
Second, dice up the sweet potato and roast that in a skillet while at the same time, cooking the halloumi in a separate skillet.
Third, and arguably the best part, is to prepare the yogurt dressing. Super simple: just add everything to your blender and pulse until smooth--that's it!
TIPS FOR MAKING SALMON KALE SALAD
To perfectly cook the salmon, you're going to want to do a few things.
- Preheat your cast iron skillet: add 1 tablespoon or oil, then allow at least one minute for the skillet to heat up over medium-high heat before adding the salmon.
- Cook the salmon for 4 minutes on each side, then use a fork to cut a piece of the salmon. You'll know it's finished and cooked through when it flakes easily. If you struggle to cut it, then it needs to cook for a couple more minutes. If the salmon still isn't cooked for some reason, you can place the entire skillet into your oven and bake the salmon for five minutes at 350°.
The dressing is yogurt-based—I used Greek yogurt and added a chipotle pepper in adobo sauce, and then some of the actual adobo sauce for added spiciness! You’re going to LOVE it.
MORE SALAD RECIPES:
- chicken brussels sprouts salad
- brown butter brussels sprouts salad
- caesar salad pizza
Spicy Chipotle Salmon Kale Salad
This salmon kale salad is made by pan searing the salmon, adding halloumi cheese and then drizzling everything with a simple spicy chipotle yogurt dressing.
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Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Servings: 2
Author: Erin
Ingredients
for the salad:
- 4 cups kale
- 1 tablespoon olive oil
- Pinch of salt
- 1 sweet potato peeled and chopped
- 2 tablespoon olive oil
- ¼ cup red onion diced or sliced
- 2 tablespoon sunflower seeds
- ½ package of halloumi cheese
for the salmon:
- 2 salmon filets
- Juice of 1 lime
- ½ teaspoon chipotle powder
for the dressing:
- 1 cup Greek yogurt
- 1 chipotle chile with 2 tablespoon sauce from can of chipotles in adobo sauce
- Juice from 1 ½ limes*
- Pinch of salt and black pepper
US Customary - Metric
Instructions
Preheat oven to 375°.**
Add kale, 1 tablespoon olive oil and salt to a large bowl and use your hands to massage kale for about 20 seconds; set aside.
Next, heat 2 tablespoon olive oil in a skillet over medium high heat (I used my cast iron) and add sweet potatoes, stirring occasionally until sweet potatoes are crispy on the outside and cooked on the inside.
Meanwhile, add the chopped onion and sunflower seeds to the bowl with kale.
Next, chop the halloumi and then heat in over a skillet. cooking for about a minute on each side, or until golden brown; add the halloumi to the bowl with the kale.
Next, cook the salmon. Make sure your cast iron skillet is free, so if you were using it to cook the sweet potatoes, add the sweet potatoes to the kale salad and wipe it down. Then, add lime juice to both sides of the salmon, then dip the salmon into the marinade (chili and chipotle seasoning) and then directly into the cast iron skillet. Make sure the skillet is over medium high heat and place a lid over the skillet and cook salmon for 3-4 minutes on each side, adding a bit of oil to the skillet to make sure it doesn't stick.
Check your salmon to make sure it's cooked through; if it is, great! If you happen to have an extra thick piece of salmon, it might not be. If that's the case, place your cast iron skillet into the oven and bake the salmon for an additional 8-12 minutes.
For the dressing: add all ingredients to a blender and pulse until smooth.
Assemble everything together and enjoy!
Notes
*For a less spicy dressing, add juice from another ½ lime
**You do not have to do this step. I like pan searing my salmon and then baking it in the oven to assure it's cooked all the way through, but if you are a pro at pan-searing fish, simply skip this step!
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
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About Erin
Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.
Reader Interactions
Comments
Tori//Gringalicious.com says
This looks delicious! Lovely styling!
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Erin says
Thanks Tori!
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Chelsea @ Healthy Fabulous Life says
Everything about this salad looks delicious! That salmon sear is perfect!!
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