Gochujang Honey Salmon & Massaged Kale Salad with Lime Tahini Dressing

Salmon is one of my favorite proteins and particularly because it serves a special purpose in weeknight cooking. It cooks very quickly thus checking off the box when speed is necessary, not to mention it is succulent and delicious.

Coating the salmon in a lovely gochujang honey marinade, searing to perfection, then placing atop a beautifully tender massaged kale salad with sweet bits of mango and crunchy cucumber that has been married with a creamy lime tahini dressing makes this whole dish things that my dreams are made of.  

Gochujang is a fermented chili paste used in Korean cuisine (and now in my kitchen as well).  It's not overly hot, but offers a slight spicy, sweet, funky vibe perfect for so many things.  You can substitute with any chili paste or sauce you like.

Tahini is simply ground sesame seeds that become a creamy paste.  You can substitute any nut butter if you prefer.

I would order this in a restaurant and be perfectly happy. The fact that I can make it in my own home for pennies on the dollar takes me from happy to ecstatic.

I LIKE TO USE LACINATO KALE. IT HAS A FLATTER LEAF AND A BIT MORE TENDER

GIVING THE KALE SALAD A LAST TOSS. LOVE THE SWEET BITES OF MANGO

Pouring a bit of the dressing over the kale and giving it a brief massage will start to break down any tougher, fibrous parts of the kale. I make the salad first so that it has time to become tender while I attend to the fish.

PERFECTLY SEARED & FLAKY SALMON

By the time the fish is perfectly seared with its honey Gochujang crust, the kale is also ready to dive in.

I LIKE TO DRIZZLE A LITTLE EXTRA OF THE TAHINI LIME DRESSING OVER MY SALMON

The lime tahini dressing is so perfect. That tahini with its beautiful sesame flavor and creaminess that is offset by the tartness of the lime is balanced with a small amount of honey.

You could literally have this dish ready in 15 minutes, 20 tops. It's definitely an elevated dish for a Tuesday night, but I love to serve this to guests for a beautiful late lunch or lite dinner. I may accompany it with some good garlicky naan for those that want some more carbs with the meal.

These jars are so useful on so many levels and for making a quit vinaigrette.

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Pyrex mixing Bowls

Large Wooden Cutting Board

Calphalon Quality Budget Friendly Knife Set

Gochujang Honey Salmon and Massaged Kale Salad with Lime Tahini Dressing
Serves 2


Massaged Kale Salad with Lime Tahini Dressing

1 bunch kale (I like to use flat leaf Lacinato kale). also known as dinosaur kale
1 lime
Olive oil (about 3 tablespoons depending on how much juice you get from your lime)
1 tablespoon **tahini
1 teaspoon honey. I used Maple syrup in the fall for a different vibe)
1 clove garlic, minced
1/4 teaspoon course sea salt
1/4 teaspoon freshly ground black pepper
2 teaspoons sesame seeds
1 mango, cut into bite sized pieces (see the best mango hack in video). (I used blackberries in the fall)
1/2 English (hothouse) cucumber, cut into quarters, then into bite sized pieces.


Begin by making the dressing. In a jar with a tight fitting lid, squeeze in the juice from the lime. Add olive oil until you have equal parts oil to the lime juice. Add in the tahini, honey, garlic, salt and pepper.  Place the lid on the jar and shake vigorously until well combined.

Remove stems from the kale, then stack the leaves and cut into ribbons.  Place in a large bowl and drizzle about half of the dressing over the kale.

Massage the kale with your clean hands to combine the dressing with the kale and begin to break down the fibers.  

Top with the mango and cucumber then set aside while you make the salmon.
Right before serving give it a toss and add 2 teaspoons of sesame seeds.  

*This salad will make a little more than you may need for 2 people.  I like to save the rest and use it in fish tacos the next day.

​*My fall inspired version of this subs in blackberries for the mango, lemon instead of lime,  and maple syrup instead of honey for the dressing.




Gochujang Honey Salmon

2 center cut salmon filets
1 tablespoon *Gochujang (such as Mother-in-Law's)
1 teaspoon honey ) or maple syrup to give this more of a fall/winter vibe)
1/4 teaspoon course sea salt
1/4 teaspoon freshly ground black pepper
I tablespoon oil to sear the salmon (avocado or coconut oil work well and have a higher smoke point)

Pat salmon dry and season with salt and pepper. 

To a small bowl add the gochujang and honey and stir to combine. Spread the mixture over the flesh side of the salmon.

Heat a medium sized skillet to medium heat, adding the oil. As soon as the oil starts to shimmer add the salmon flesh side down.

Cook about 2 minutes and then flip to sear with the skin side down, getting a nice crispy skin. Allowed to cook for another 2 to 3 minutes depending on the thickness of your salmon.

Place a mound of salad on your plate and top with the salmon, adding a few sesame seeds on top of the salmon for beautiful presentation.  Adding a drizzle of the lime tahini dressing is not a bad idea either. 



*Gochujang is a fermented chili paste used in Korean cuisine (and now in my kitchen as well).  It's not overly hot, but offers a slight spicy, sweet, funky vibe perfect for so many things.  You can substitute with any chili paste or sauce you like.

**Tahini is simply ground sesame seeds that become a creamy paste.  You can substitute any nut butter if you prefer.