300 gram salmon fillet, skin removed, cut into 1 cm cubes
4 cups purple kale leaves, blanched, refreshed and water squeezed out
1 granny smith apple, cut into batons
4–6 radishes, cut into small wedges
1 tablespoon black sesame seeds
bonito flakes, to serve
purple radish sprouts (optional), to serve
3 cm piece of ginger
2 tablespoons white miso paste
⅓ cup macadamia oil
½ teaspoon fish sauce juice of 1⁄2 lime
2 tablespoons mirin
2 tablespoons light soy sauce
2 teaspoons sesame oil
juice of ½ lime
This salad is unreal. As soon as I make it I can't help but gobble most of it up. It just feels so clean and fresh when you eat it. A winner in my books!
To make the miso dressing, finely grate the ginger and squeeze out the juice until you have 1 tablespoon of juice. Combine the ginger juice with the remaining dressing ingredients.
Combine the ingredients for the salmon marinade in a bowl. Add the diced salmon to the marinade and mix well with a spoon to coat. Leave to sit for at least 10 minutes to cure the salmon, then remove the salmon and discard the marinade.
Place the kale leaves on a large platter and drizzle with about three-quarters of the miso dressing. Scatter the salmon, apple and radish over the top. Drizzle over the remaining miso dressing then scatter with sesame seeds, bonito flakes and purple radish sprouts (if using) to serve.
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