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Serrano Mint Kale Salad with Salmon

July 19, 2023

A kale and broiled salmon salad that has a creamy umami dressing with serrano peppers, anchovies, lemon, and mint. It’s a really satisfying forkful and perfect for when you’re craving something fresh.

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Serrano Mint Kale Salad with Salmon garnished with serrano peppers and parmesan in a serving bowl
Photography by Gayle McLeod

A Salmon And Kale Salad To Write Home About

There’s a lot of salmon and kale recipes out there, and that’s because the two taste so good together and we feel so darn healthy when we eat them. We love this dynamic duo in salads because kale holds up well once it has been dressed, especially with this spicy umami number. Our kale salad with salmon is really a stand alone dish, but we never say no to a hunk of Garlic Bread and a perfectly crafted Paper Plane on the side.

salmon filet, kale, serrano peppers, parmesan, anchovies, egg yolks and mint in prep bowls

Ingredients You’ll Need To Make The Serrano Mint Dressing

  • Anchovies (or capers if you want to make this vegetarian or just dislike little fish)

  • Egg yolks

  • Lemon zest and lemon juice

  • Garlic

  • Dijon mustard

  • Serrano peppers

  • Parmesan

  • Mint leaves

salmon filet on a parchment lined baking sheet brushed with olive oil and seasoned with salt and pepper
broiled salmon on a parchment lined baking sheet brushed with olive oil and seasoned with salt and pepper
anchovies, egg yolks, lemon zest, lemon juice, garlic, mustard, serrano peppers, parmesan, mint, salt and pepper in a blender
serrano mint salad dressing in a blender made with anchovies, egg yolks, lemon zest & juice, mustard, spices & parmesan,

How to Make Kale Salmon Salad

  • Broil the salmon. Line a rimmed sheet pan with parchment paper. Broil for 10 minutes, or until the edges are crispy and the fish flakes easily with a fork. Flake salmon into bite-size pieces.

  • Make the dressing. Combine all of the dressing ingredients in a blender, and blend on high until smooth. Slowly pour in the oil and continue blending until emulsified, about 30 seconds more.

  • Dress the salad. Using your hands, massage the kale until tender and glossy. Top with sliced mint leaves and serrano pepper, and parmesan cheese. Toss everything together.

  • Top with the flaked salmon and serve with as much pepper as you like.

kale being drizzled with serrano mint salad dressing
kale tossed with serrano mint salad dressing topped with parmesan, serrano peppers and mint leaves

How to Store Kale Salad With Salmon + Tips

  • Broilers vary from oven to oven, so cook times can be different. Just keep your eye on it so your salmon doesn’t dry out. We start checking on it at about 5 minutes.

  • Make this in advance! You can make the dressing ahead of when you’ll be serving–it will be good for 3-4 days. You can chop all of the salad components up, and bake the salmon ahead of time too. It’s pretty much the perfect prep salad.

  • If you like it spicy, like us, add more peppers! Not a fan? Take a pepper two out. It’s still delicious!

  • Change the protein! Add in our Baked Chicken or Poached Chicken, or top with perfect Six-Minute Eggs!

  • Can the dressing be made vegetarian? Totally, just sub the anchovies with a tablespoon of drained capers and you’ll still have that lovely briny flavor!

  • Raw kale is a little bit tough, which is actually a good thing in certain circumstances! It means that you can dress your salad way ahead of time, and it’ll actually get better and better (instead of soggy, like many salads).

Serrano Mint Kale Salad with Salmon garnished with serrano peppers and parmesan in a serving bowl

More Salmon Recipes From The Modern Proper

Serrano Mint Kale Salad with Salmon garnished with serrano peppers and parmesan in a serving bowl
Serrano Mint Kale Salad with Salmon garnished with serrano peppers and parmesan in a serving bowl

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Serrano Mint Kale Salad with Salmon

  • Serves: 4
  • Prep Time:  15 min
  • Cook Time:  15 min
  • Calories: 711

Ingredients

  • 1 (1-pound) salmon fillet
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper, plus more for serving
  • 2 anchovy filets
  • 2 egg yolks
  • 1 tablespoon lemon zest
  • ⅓ cup fresh lemon juice (from 2 lemons)
  • 2 small clove garlic, smashed
  • 1 tablespoon Dijon mustard
  • 2 serrano peppers, seeded and thinly sliced
  • 1 cup freshly grated Parmesan, plus more for serving
  • 1 cup fresh mint leaves, sliced into ribbons
  • ½ cup vegetable oil
  • 8 cups kale, large stems discarded and leaves thinly sliced into ribbons

Method

  1. Turn the oven on to broil with a rack in the top position. Line a rimmed sheet pan with parchment paper.

  2. Place the salmon on the prepared sheet. Drizzle with olive oil and season with 1½ teaspoons of the salt and ½ teaspoon of the pepper. Broil for 10 minutes, or until the edges are crispy and the fish flakes easily with a fork. Flake salmon into bite-size pieces.

  3. Meanwhile, in the base of a blender, combine the anchovies, egg yolks, lemon zest, lemon juice, garlic, mustard, half the serrano peppers, ¾ cup parmesan, ½ cup of the mint leaves, the remaining ½ teaspoon of salt and the remaining ½ teaspoon of pepper. Blend on high until smooth. Slowly pour in the oil and continue blending until emulsified, about 30 seconds more.

  4. To a large bowl, add the kale and 2 tablespoons of the dressing. Using your hands, massage the kale until tender and glossy. Add the remaining dressing, remaining ½ cup of the mint leaves, remaining serrano pepper, and remaining ¼ cup parmesan cheese; toss to combine. Top with the flaked salmon and serve with as much pepper as you like.

Nutrition Info

  • Per Serving
  • Amount
  • Calories711
  • Protein37 g
  • Carbohydrates7 g
  • Total Fat60 g
  • Dietary Fiber2 g
  • Cholesterol215 mg
  • sodium1597 mg
  • Total Sugars2 g

Serrano Mint Kale Salad with Salmon

Questions & Reviews

Join the discussion below.

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  • Amanda

    Have you ever substituted sardines for anchovies?
    Or is that a big NO, lol.

    It wouldn't be a great substitute in a salad dressing.

  • Jessica

    Can olive oil be used in place of vegetable oil?

    That should work fine Jessica!

  • Jenn

    This is the perfect salad for summer! Very fresh and bright. Love the citrusy lemon with the spicy-ness of the Serrano peppers.

    Thanks Jenn, glad you enjoyed it!