CATEGORIES
INGREDIENTS
- Cooking Time: 15 minutes
- Servings: 4
- Preparation Time: 10 minutes
- - 4 wild salmon filets, 4 oz. each
- - 1 tablespoon Dijon mustard.
- - 3/4 teaspoon dried parsley
- - 1/2 teaspoon kosher salt
- - fresh black pepper, to taste
- - 1/4 cup chopped red onion
- - 4 teaspoons extra virgin olive oil
- - 2 tablespoons apple cider vinegar
- - 1/8 teaspoon garlic powder
- - 1 cup halved cherry tomatoes
- - 8 oz. avocado, diced (~2 small ones)
- - 4 cups chopped romaine lettuce
- - 1 1/2 cups red cabbage, shredded
DIRECTIONS
- 1. Season salmon with 2 teaspoons of Dijon mustard, 1/2 teaspoon dried parsley, 1/4 teaspoon salt and pepper
- 2. Adjust the oven on the second rack. Broil salmon 6 to 7 minutes until cooked through
- 3. In a large bowl, combine the red onion with olive oil, 1 1/2 tablespoons apple cider vinegar. 1 teaspoon Dijon mustard, garlic powder, 1/4 teaspoon parsley, 1/4 teaspoon salt and pepper
- 4. Let the mixture sit for about 5 minutes
- 5. Add the tomatoes and avocado and toss. When ready to serve, toss in chopped lettuce and cabbage. Finish with remaining 1/2 teaspoon of vinegar, salt and pepper to taste
- 6. Divide into 4 servings and top each with salmon
