Name: Superfood Coconut Curry Salmon Salad
Yield: Serves 4
Ingredients: Coconut oil or olive oil cooking spray, for the baking dish; 1 pound 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

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Superfood Coconut Curry Salmon SaladEvi Abeler

This recipe is for all of the busy women out there—supermoms, superworkers, superwomen deserve superfoods. Cook the salmon and the quinoa a day ahead, and throw this salad together in minutes on a weeknight. You could make it vegetarian if you prefer by swapping out the salmon for tofu—the marinade will still work perfectly!

Cooks' Note

Clean Green Tip: Delicious unrefined coconut oil will solidify when below 76°F and will melt when above 76°F. For dressings, you always want to melt the coconut oil to a liquid consistency.

Recipe notes

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