Spice Rubbed Salmon:
1 lb fresh salmon (see notes)
1 tablespoon brown sugar or coconut sugar
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ onion powder
½ teaspoon chili powder
½ teaspoon kosher salt
¼ teaspoon pepper
Sesame Ginger Dressing:
2 clove garlic, minced (2 teaspoons)
1 teaspoon fresh grated ginger
1 ½ tablespoon honey
¼ cup rice wine vinegar
2 tablespoons low-sodium tamari or coconut aminos
1 teaspoons toasted sesame oil
5 tablespoon avocado or olive oil
For the Salad:
4 cups chopped kale
4 cups chopped romaine lettuce
½ cup sliced cucumbers
⅓ cup almonds, chopped and toasted
Prepare salmon: Preheat the oven to 425F. Line a baking sheet with foil or lightly oil with avocado oil. In a small bowl, combine brown sugar and spice. Set aside.
Place the salmon on the prepared baking sheet. Coat the salmon with the spice rub then spray with the avocado oil spray. If you do not have avocado oil spray, place about one tablespoon of oil on the salmon BEFORE adding the spice rub. Rub the spices into the oil to create a moist coating.
Divide the greens into bowls. Top with sliced cucumber and almond. Finish with the roasted salmon and a drizzle of dressing.
Salmon: sustainably farm-raised salmon works best in the recipe since it’s a more fatty fish. If choosing wild, I recommend King salmon/Chinook or Coho since it has a higher fat then the other wild-caught salmon varieties.
*You can use individual 4-6 oz filets rather than a one pound piece. Cooking time will vary depending on the thickness and fat content. Salmon will change from raw and translucent to pink and opaque as it cooks. I find taking the salmon out at 140F allows the salmon to reach 145F while resting. This helps you avoid over cooking it.