12 ounces wild Alaskan salmon fillet
12 ounces coarsely chopped fresh kale
1 tablespoon tahini
2 tablespoons reduced sodium soy sauce
2 tablespoons seasoned rice vinegar
2 packets Truvia, or other sweetener to taste
pinch of crushed red pepper
6 ounces Japanese-style soba noodles
1/2 cup shelled edamame
1 avocado, peeled, pitted, coarsely chopped
1 teaspoon sesame seeds
Preheat broiler. Place the fish, skin side down, on a foil-lined baking sheet. Season with salt and pepper. Broil for 7-10 minutes, depending on thickness, until fish is just opaque in the center. Remove from oven, and tent with foil to keep warm.
Whisk together tahini, soy sauce, rice vinegar, sweetener, and crushed red pepper. In a large bowl, pour the mixture over the kale along with a big pinch of salt. Using your hands, work the dressing into the kale for about 5 minutes, until the kale has wilted down.
Bring a pot of water to a boil, and cook the soba noodles and edamame for 5 minutes. Drain and toss with the kale mixture.
When ready to serve, cut the salmon into large chunks. To assemble, divide the kale-noodle mixture among four serving plates, and top with equal amounts of the diced avocado and salmon. Sprinkle with sesame seeds.
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 19.2 g
Cholesterol: 52.6 mg
Sodium: 757.6 mg
Total Carbs: 45.6 g
Dietary Fiber: 6.5 g
Protein: 30.7 g