Sweet Chili Salmon with Miso Kale Salad - A Food Lover's Kitchen (2024)

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Prep Time: 10 minutes minutes

Cook Time: 13 minutes minutes

Total Time: 23 minutes minutes

Author: Angela Morris

For the salmon

• 2 5-ounce salmon filets
• 1/4 teaspoon (2 g) salt
• 1 tablespoon (15 ml) melted butter
• 2 tablespoons (30 ml) sweet chili sauce
• 1 tablespoon (15 ml) low-sodium soy sauce
• 1-2 teaspoons (5 ml) Momof*cku Chili Crunch to taste
• 1 teaspoon (5 ml) toasted sesame oil
• 1 clove garlic minced

For the kale salad

• 3 packed cups kale stems removed, roughly chopped
• 2 teaspoons (10 ml) olive oil
• Salt and pepper
• Squeeze of lemon juice
• 1/4 cup (27 g) slivered almonds
• 1 avocado cubed
• 1 green onion sliced

For the dressing

• 1 1/2 tablespoons (22 ml) olive oil
• 1/2 tablespoon (7 ml) lemon juice
• 2 tablespoons (34 g) white miso
• 2 teaspoons (10 ml) agave or honey

For the salmon:

• Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.

• Place the salmon filets skin side down on the baking sheet. Season with salt.

• In a small bowl, mix together butter, sweet chili sauce, soy sauce, chili crunch, sesame oil, and garlic.

• Pour half the sauce over the pieces of salmon.

• Put it in the oven and cook for 8 minutes.

• Baste the salmon with some more sauce. Continue cooking for 3-5 more minutes, until the salmon reaches your desired degree of doneness. I aim for 130°F(50°C) internal temperature.

For the salad:

• Add the kale to a medium-sized mixing bowl. Add in the olive oil, a sprinkle of salt and pepper, and squeeze of lemon juice. Lightly massage it for 1 minute to help soften the kale.

• Shake all dressing ingredients in a jar until smooth.

• Add remaining salad ingredients to the bowl. Pour on half the dressing and toss. Add more dressing, if desired.

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