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Harissa-Spiced Salmon Salad With Sweet Curry Vinaigrette

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Killing Thyme

Ingredients

  • Salmon:
  • 5-6 oz salmon fillet
  • 1 teaspoon olive oil
  • 1 teaspoon Harissa spice
  • Kosher salt and cracked black Pepper
  • Salad:
  • 1 cup heaping of baby spinach
  • 1 cup heaping of arugula
  • 1/4 cup shredded carrots
  • 1.5 oz grape tomatoes sliced
  • 0.5 oz walnuts chopped
  • 1 tablespoon red onion diced
  • 1/2 cup kale microgreens optional
  • Dressing:
  • 1 tablespoon olive oil
  • 1/2 tablespoon rice vinegar
  • 1/8 teaspoon brown sugar
  • 1/2 teaspoon curry powder
  • Kosher salt to taste

Instructions

  • Salmon:
  • Pre-heat oven to 425 degrees C.
  • Drizzle olive oil on salmon and sprinkle on the salt and pepper.
  • Evenly sprinkle the Harissa spice over the salmon fillet.
  • Bake for 15 minutes or until salmon is flakey.
  • Salad:
  • Toss all of the salad ingredients into a large bowl. Drizzle the dressing on top and toss to evenly coat.
  • Dressing:
  • Mix all of the dressing ingredients together until combined.
  • Assembly:
  • Place the tossed salad into a serving bowl and top with salmon fillet.