Sesame Garlic Salmon with Kale and Charred Snap Peas

Looking for a healthy dinner that doesn’t skimp on flavor? This vibrant bowl brings together tender kale, charred snap peas and a creamy ponzu-sesame dressing with a spicy kick. Topped with perfectly seared salmon, it’s a satisfying meal that feels light yet indulgent.

The magic lies in the yum yum sauce-a blend of mayonnaise, sesame dressing, ponzu and sriracha that coats every bite. With a mix of textures from crisp veggies and flaky fish, this dish is sure to become a weeknight favorite.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

7 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.33 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim scallions and cut into 1-inch pieces. Trim and remove strings from snap peas. Remove large stems from kale and roughly chop into bite-size pieces. Peel and grate carrot using the largest holes of a box grater.
2. In a small bowl, combine mayonnaise, sesame dressing, ponzu, sriracha, 2 tablespoons olive oil (4 tablespoons for 4 servings) and 1 teaspoon sugar (2 teaspoons for 4). Whisk until smooth. Season with salt and pepper to taste. Set aside.
3. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add scallions and snap peas. Cook, stirring occasionally, until lightly charred and tender, 4-5 minutes. Season with salt and pepper. Transfer to a medium bowl. Wipe out the pan.
4. Pat salmon dry with paper towels. Season all over with garlic powder, salt and pepper. Heat a drizzle of oil in the same pan over medium heat. Add salmon and cook until golden brown and cooked through, 5-7 minutes per side. (Reduce heat if browning too quickly.) Transfer to a cutting board.
5. Place kale in a large bowl and drizzle with olive oil. Massage kale with your hands until leaves are tender, 1-2 minutes. Add charred veggies, grated carrot and ¾ of the yum yum sauce. Toss to combine. Taste and adjust seasoning with salt and pepper.
6. Slice salmon crosswise. Divide salad between bowls and top with salmon. Drizzle with remaining yum yum sauce and serve.

Recipe Tips

FAQ

Can I use chicken instead of salmon?

Yes, you can substitute boneless, skinless chicken breasts or thighs. Cook until golden and cooked through, about 5-7 minutes per side.

What can I use instead of ponzu sauce?

Mix equal parts soy sauce and fresh lemon or lime juice as a substitute for ponzu.

How do I store leftovers?

Store the salad and salmon separately in airtight containers in the refrigerator for up to 2 days. Dress the salad just before serving to keep it crisp.