Superfood coconut curry salmon salad

Discover the tantalizing taste of superfood coconut curry salmon salad, a culinary masterpiece bursting with flavor and nutrient-rich ingredients.

Ingredients:

• 450g wild salmon fillet
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon curry powder (add more if desired!)
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano, or 2 tablespoons fresh oregano
• 2 teaspoons reduced-sodium tamari soy sauce
• 1 tablespoon unrefined coconut oil, at room temperature
• 1 teaspoon curry powder
• 3 tablespoons fresh lemon juice
• 1 teaspoon raw or manuka honey
• 2 tablespoons reduced-sodium tamari soy sauce
• 2 cups lacinato kale leaves, finely chopped
• 2 cups cooked quinoa
• 1/4 red onion, thinly sliced

Instructions:

1. Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with coconut oil or olive oil cooking spray and set it aside.
2. In a medium bowl, mix together the olive oil, curry, lemon juice, oregano, and tamari soy sauce. Place the salmon in a nonreactive container or baking dish with a lid, then pour the marinade over it. Use a kitchen brush to spread the marinade over the salmon, cover, and refrigerate for approximately 30 minutes.
3. Take the salmon out of the refrigerator and move it to the prepared baking dish. Bake on the middle oven rack for around 15 minutes. Remove from the oven and let it cool slightly. The salmon should have a slight firmness when touched.
4. Meanwhile, in a large bowl, stir together the coconut oil, curry powder, lemon juice, honey, and tamari soy sauce until thoroughly mixed. Add the kale, quinoa, and red onion to the bowl and mix gently to coat with the dressing. Using a fork, flake the cooked and slightly cooled salmon into the bowl and toss gently to mix.

Summary:

• Calories: 1576 kcal
• Fat: 76 g
• Protein: 122 g
• Carbs: 99 g
• Potassium: 2963 mg
• Magnesium: 428 mg