Salmon with Asian Kale and Cranberry salad
Salad dressing
Prepare the salad
  1. Massage the Kale in running water until softened, removing any hard stems.
  2. In a bowl add the Kale, Cranberries, Pumpkin Seeds and Flaked Almonds.
  3. To make the salad dressing mix the Orange juice, Sesame Oil, Ginger and Soy, add to the salad and toss through.
  4. Set the salad aside for 1-2 hours to allow the Kale to soak up the dressing. Even better place in the fridge overnight.
Bake the salmon
  1. Season the salmon and cover with sliced lemon. I sometimes like to add Dill or Matcha green tea for extra flavour
  2. Place on baking paper or banana leaves and place in the oven for 15-20 minutes until cooked through
  3. Set aside to cool, and then flake the salmon and add to the salad.