4- 4oz salmon strips (buy whole and cut width wise about 2 inch strips)
4 cups fresh kale
3 large carrots shredded
6 green onions chopped
1 small red cabbage chopped
4 cups Mixed green lettuce
1 cup grain of your choosing (I used quinoa)
For dressing & marinade:
1/3 cup rice vinegar
1/4 cup soy sauce
2 tbsp fresh grated ginger
1 large garlic clove grated
1 1/2 tbsp light brown sugar ( dark brown sugar is fine)
1.5 tsp sesame oil
1 tsp sesame seeds
1 scallion chopped
(Double the sauce!! You will separate into 3 parts. 1 part for salmon marinade, 1 part for dressing. 1 part for glazing.)
First make dressing and slice salmon into sections. Then in bowl add 1/3 of dressing into bowl and place salmon flesh side down into marinade and place into fridge for at least 25 minutes. The longer the more flavor it will absorb.
Then chop all veggies. Kale will be chopped into thin slivers. Carrots julienne or grated. Scallions chopped into small pieces. Cucumbers sliced. And mince 1 garlic clove.
In a sauté pan drizzle bottom with olive oil and began to heat. Then drop in kale and drizzle with olive oil and sprinkle with salt. Add in minced garlic and sauté kale on high so it vegans to char. Remove from heat cover and let sit 3 minutes so it vegans to wilt. Then remove from skillet and place into bowl.
Cook quinoa as directed. Or whatever grain you chose.
Once salmon is done marinating. Heat skillet you used to char kale and drizzle with olive oil and heat. Place salmon face down in pan and seat for about 1 minute. Then flip salmon so flesh is favoring up. Pour half of your marinade Into skillet and reduce heat to low. Cover and let cook 3 minutes. Remove from heat and set aside.
For glaze take a small sauce pan and add 1/3 of your dressing and bring to a boil, stirring constantly. Let boil only a little while until it looks like it is behaving to thicken. Remove from heat and scrap into a bowl with a spatula. Let cool. Then top each piece of salmon with the glaze.
To assemble place 1 cup mixed greens. Then add kale in a section, carrots, cabbage, cucumbers, and quinoa and salmon, drizzle with a tsp of glaze and then serve with dressing on side. Enjoy!!!