Vegan Salmon Kale Salad With Scalloped Potatoes, Creamy Lemon Caper Sauce
This Vegan Salmon Kale Salad With Scalloped Potatoes and Creamy Lemon Caper Sauce is a hearty, flavor-packed summer salad made with simple plant-based ingredients.
Ingredients
- 6 cups fresh kale stems removed and finely chopped
- ½ medium onion thinly sliced
- 1½ tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1½ pounds potatoes Yukon Gold preferred, thinly sliced
- ¾ cup unsweetened plant milk
- ⅓ cup vegan cheese shredded
- 2 tablespoons nutritional yeast
- 1½ teaspoons magic garlic seasoning
- 1½ tablespoons olive oil
- ½ cup unsweetened plant milk
- 3 tablespoons capers drained
- 1½ tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- ¾ teaspoon magic garlic seasoning
- 8 ounces Oshi vegan salmon 2 fillets
Instructions
Step 1: Prepare the Kale Salad Base
- Add chopped kale and sliced onion to a large bowl. Drizzle with olive oil and fresh lemon juice. Massage the kale for 1–2 minutes until softened and vibrant. Set aside.
Step 2: Sear the Onions and Potatoes
- Heat olive oil in a wide skillet over medium heat. Add sliced onions and cook until lightly golden. Add sliced potatoes in an even layer and season with magic garlic seasoning. Sear until the potatoes develop light browning on the edges.
Step 3: Deglaze and Cook Until Tender
- Deglaze the pan with vegetable stock (or plant milk if preferred), scraping up any browned bits. Cover and simmer until the potatoes are fully cooked and tender, adding more liquid as needed. Remove from heat once creamy and thickened.
Step 4: Make the Creamy Lemon Caper Cheesy Sauce
- In a blender, combine plant milk, capers, lemon juice, lemon zest, nutritional yeast, vegan cheese, olive oil, and magic garlic seasoning. Blend until smooth and creamy. Taste and adjust seasoning if needed.
Step 5: Sear the Vegan Salmon and Assemble
- Heat a nonstick skillet with a small amount of olive oil. Sear the Oshi vegan salmon according to package instructions until warmed through and lightly crisped.
- To assemble, layer kale salad, spoon over the scalloped potatoes, top with vegan salmon, and drizzle generously with lemon caper cheesy sauce.