Maple Glazed Salmon + Maple Tahini Kale Salad
Ingredients
The salmon
-
2
six ounce
salmon filets
-
1
tablespoon
maple syrup
-
1
tablespoon
soy sauce
-
1
teaspoon
dijon mustard
-
1
teaspoon
ground cumin
-
1
clove
crushed garlic
The salad
-
4
cups
shredded kale
-
1
yellow pepper
sliced into strips
-
5
radishes
sliced into strips
-
1
tablespoon
maple syrup
-
¼
cup
tahini
-
1
tablespoon
lemon juice
-
1
clove
crushed garlic
-
to taste
salt and pepper
Instructions
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper or spray with cooking oil and place the salmon on top.
- Whisk together maple syrup, soy sauce, dijon mustard, ground cumin, and crushed garlic.
- Brush half of the mixture on the salmon filets, saving the other half for glazing after cooking.
- Bake the salmon for 15-20 minutes or until cooked through, then top with the remaining sauce.
- In a large bowl, combine kale, yellow pepper, and radishes.
- In a separate bowl, whisk together maple syrup, tahini, lemon juice, crushed garlic, salt, and pepper.
- Pour the dressing over the veggies and gently toss to coat.
- Divide the salad among two plates and top with the maple glazed salmon.
Nutrition Facts (estimated)
Servings
2
Calories
400
Total fat
20g
Total carbohydrates
25g
Total protein
30g
Sodium
500mg
Cholesterol
60mg
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