Fish salad with Cajun grilled salmon and kale
This powerhouse salad combines smoky Cajun-spiced salmon with tender massaged kale, creamy avocado, juicy cherry tomatoes, and a tangy lemon-garlic vinaigrette. It’s satisfying, anti-inflammatory, and packed with Omega-3s, fiber, and flavor.
⏱️ Time:
Prep time: 20 minutes
Cook time: 10–12 minutes
Total time: ~30 minutes
Ingredients:
For the Cajun Grilled Salmon:
2 salmon fillets (6 oz each, skin-on or skinless)
1 tbsp olive oil
1 tbsp Cajun seasoning (store-bought or homemade — see below)
½ tsp paprika (optional, for extra smokiness)
Salt, to taste
Optional: lemon wedges for serving
For the Kale Salad:
1 large bunch kale, stems removed, chopped
1 tbsp olive oil (for massaging kale)
Pinch of salt
1 small avocado, sliced
1 cup cherry tomatoes, halved
¼ small red onion, thinly sliced
2 tbsp toasted pumpkin seeds or almonds
Optional: crumbled goat cheese or feta
Lemon-Garlic Dressing:
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 small garlic clove, finely grated or minced
Salt & black pepper, to taste
Instructions:
1. Prep the Kale:
1. Place chopped kale in a large bowl
2. Add 1 tbsp olive oil and a pinch of salt.
3. Massage the kale for 1–2 minutes until it softens and turns deep green.
2. Make the Dressing:
1. In a bowl or jar, whisk lemon juice, zest, garlic, Dijon, salt, and pepper.
2. Slowly whisk in olive oil until emulsified. Set aside.
3. Cook the Salmon:
1. Pat salmon dry and rub with olive oil.
2. Coat both sides generously with Cajun seasoning and a sprinkle of salt.
3. Preheat a grill pan or skillet over medium-high heat.
4. Cook salmon skin-side down (if using skin-on) for 4–5 minutes, then flip and cook 3–5 more minutes, until just cooked through and flaky.
5. Rest for 2 minutes before flaking or serving whole.
4. Assemble the Salad:
1. Toss massaged kale with the dressing.
2. Add tomatoes, avocado, red onion, and seeds/nuts.
3. Top with salmon fillet or flaked salmon.
4. Garnish with lemon wedges and optional cheese.
5. Homemade Cajun Seasonings:
- 1 tsp paprika
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (adjust to taste)
- ¼ tsp black pepper
- ¼ tsp salt
Notes & Tips:
Don’t overcook the salmon — it should be flaky but moist.
Add quinoa or brown rice to bulk it up.
For extra richness, drizzle with a touch of tahini-lemon sauce or Greek yogurt.
❓ frequently Asked Questions FAQ
Q: Can I use a different green instead of kale?
A: Yes—arugula, spinach, or a mix of baby greens work well.
Q: Is this good for meal prep?
A: Yes! Keep the salmon, kale, and dressing separate until serving for best freshness.
Q: Can I air-fry or bake the salmon?
A: Absolutely. Bake at 400°F (200°C) for 10–12 minutes or air-fry at 390°F (200°C) for 8–10 minutes.
Nutrition information
Calories: ~480
Protein: 32g
Fat: 34g
Carbs: 10g
Fiber: 4g