Serotonin Salad
Serotonin Salad
COOKING LABEL
Easy
Prep Time
15 min.
Cook Time
35 min.
Serves
2 servings
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Full Product Description
The Serotonin Salad is packed with brain-boosting foods: Salmon for amino acids, kale for vitamin B12 and folic acid, sourdough croutons for extra probiotics, and much more. And it tastes amazing, too!
Ingredients
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For the Miso Salmon:
- 2 skin-on salmon fillets, 10 to 12 oz.
- ½ tsp. Pasolivo Kosher Flake Sea Salt
- 1 Tbsp. white miso paste
- 1 Tbsp. high-quality maple syrup
- 1 ½ Tbsp. Pasolivo Sweet Habanero Vinegar
- 2 cloves garlic, grated or minced
- 2 tsp. soy sauce For the Sourdough Croutons:
- thick slices sourdough bread, cut into ½ cubes
- 2 Tbsp. Pasolivo Habanero Olive Oil
- Pasolivo Kosher Flake Sea Salt
- Black pepper, to taste For the Habanero Vinaigrette:
- 3 Tbsp. Pasolivo Habanero Olive Oil
- 1 Tbsp. Pasolivo Sweet Habanero Vinegar
- ½ tsp. Pasolivo Roasted Garlic Champagne Mustard
- ½ tsp. Pasolivo Sriracha Salt
- Pinch of cayenne pepper, or more to taste
- 1 tsp. high-quality maple syrup For the Serotonin Salad base:
- 2 cups kale, roughly chopped
- 1/3 cup steamed edamame, cooled
- 2 Tbsp. roasted pepitas
- ¼ cup red onion, thinly sliced
- ½ cup cilantro, roughly chopped (optional)
Preparation
- Set the oven to 375°F.
- Pat the salmon fillets dry with a paper towel before sprinkling all sides with Kosher Flake Sea Salt. Set aside.
- In a small bowl, combine the remaining ingredients for the salmon. Microwave for 20 to 30 seconds, just to soften the miso paste. Whisk to combine.
- Combine the salmon with the marinade in a Ziplock baggie and massage the mixture into salmon. Let marinate at room temp for 30 minutes, or in the fridge for up to 24 hrs.
- Meanwhile, make the Sourdough Croutons and steam the edamame. Combine the bread, Habanero Olive Oil, and Kosher Flake Sea Salt on a baking sheet. Bake for 15 to 20 minutes, tossing halfway through, until golden and toasty. Set aside to cool.
- Pour about an inch of water into a small saucepan with a steam basket. Bring to a boil then add the edamame to the basket and cover. Steam until tender, 3 to 4 minutes. Remove from the basket. Sprinkle with Sriracha Sea Salt and set aside to cool.
- Raise the oven temperature up to 400°F.
- Remove the salmon from the marinade, wiping off excess from the skin side with a paper towel. Place the salmon fillets skin-side down on a parchment-lined baking sheet and bake for about 10 minutes-- until the salmon turns opaque and flakes easily, or a thermometer inserted into the thickest part of the fillets reads 145°F. Set aside to cool while assembling the rest of the salad.
- In a large bowl, combine all ingredients for the Habanero Vinaigrette and whisk together. Add the kale, toss to combine, then massage the vinaigrette into the kale with your hands for a minute or so. Add the cooled edamame, pepitas, red onion, cilantro, (if using) and cooled croutons. Toss together.
- When ready to serve, divide the salad between two plates and top with a salmon fillet. Enjoy!
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