Nursing Mama’s Power Miso Salmon Kale Salad
As a new mama that is nursing, I have to be mindful of what my meals are. They have to be easy, quick and nutritious for baby and me. Whatever I eat, my daughter is also “eating” through her liquid gold meal. This was always true even throughout my pregnancy. That’s why I choose to enjoy salmon as a meal at least twice a week. The Omega-3 fatty acids and DHA are super important for brain development and growth. I knew I would continue to eat salmon after her arrival because it is proven to decrease the risk of depression during the postpartum stage.
I developed this recipe, Nursing Mama’s Power Salmon Kale Salad, because it satisfies all my cravings. It hits every tasting note on the palate. Salty, sweet, acidic and even slight bitterness from the charred skin. The only thing I omitted during pregnancy was the salmon roe. Each part of this salad supplies nursing mamas’ with a healthy meal and also increases their milk supply. Leafy dark greens such as kale along with salmon nourish the body to produce even more milk for baby. It takes a village to raise a baby and a village to care for mama, too.
Nursing Mama’s Power Miso Salmon Kale Salad
Prep time: 20 minutes | Total time: 35 minutes
Serves: 4
Ingredients:
3 tablespoons Mirin
3 tablespoons miso paste, preferably red miso*
1 tablespoon plus 1 teaspoon coconut sugar
1 medium clove garlic, finely grated
1/8 teaspoon ground white pepper
4 4-ounce each skin-on salmon filets, about 1-inch thick
1 medium lemon
4 tablespoons extra virgin olive oil
1 small bunch kale, washed and tough stems removed, about 8 cups
2 tablespoons pickled ginger slices, roughly chopped
2 scallions, thinly sliced on the bias
2 tablespoons salmon roe, optional
Instructions:
Preheat the oven to 425 degrees F. Whisk 3 tablespoons mirin, 2 tablespoons miso, 1 tablespoon sugar, garlic and white pepper in a small bowl until well combined. Place the salmon filets in a baking dish, pour the miso mixture over and turn to coat. Cover and marinate for 15 minutes in a cool area of the kitchen.
Meanwhile, finely zest half a lemon and split in half. Cut half into 4 wedges and juice the remaining half. Whisk 1 tablespoon miso, 1 teaspoon coconut sugar, lemon zest and juice into a large bowl. Slowly drizzle the olive oil while whisking continuously until dressing is emulsified. Reserve 2 tablespoons in a small bowl. Tear kale into bite size pieces and add to the bowl with the miso dressing. Toss to coat and let set for 10 minutes.
Transfer the marinated salmon filets, skin side up, to a foil lined sheet tray. Roast for 8-10 minutes until filets are slightly firm and the center turns slightly opaque.(If filets are thicker, roast for an additional 1-2 minutes.) Remove from oven and preheat the broiler to high. Broil filets until skin is crisp with char spots but not burnt, about 1-2 minutes. Remove from the oven and let rest for 5 minutes.
Add ginger pieces to the salad and gently toss again. Divide the kale salad among plates and top each with a salmon filet. Drizzle 1/2 tablespoon of reserved dressing onto each filet. Garnish with thinly sliced scallion and a wedge of lemon on the side. Enjoy while warm.
Cook’s Note
*What is red miso?
The difference between red and light and white miso is the intensity of the flavor. The longer the miso is fermented for the saltier and dark in color it will become. Red miso is best suited for dishes that crave a richer flavor such as stews, marinades, braises, and glazes. For the iconic miso soup that is often served at Japanese restaurants, use a light yellow or white miso for a more subtle taste. If you can’t find red miso, you can add up to 1 tablespoon more of lighter miso for the same intensity in the marinade.