My dad grills a mean salmon filet. Growing up we ate grilled salmon nearly every Sunday and those meals were always delicious. Nowadays, however, I only get grilled salmon when I visit my parents in California because Jesse and I don’t have a grill. (At least not until after we move!) As a result, we’ve had to resort to alternative methods of preparing salmon. While exceptionally fresh salmon can shine on its own when simply roasted or sautéed, I tend to buy wild salmon that’s been previously frozen since it’s usually more affordable. While still highly nutritious, I find that the taste is not quite as good on its own so it works better to serve the salmon as a component of a more boldly flavored meal. One option that we enjoy is this simple salmon salad.
I feel a little silly posting this recipe, but I decided to go ahead because I personally have always been a bit baffled on how to make a “meat plus salad” meal taste good. In case anyone’s in the same boat, I thought I’d share what works for me, at least in the salmon arena. I love how easy this dish is to make (and to clean up!)
I think this recipe would also be tasty with other raw veggies you happen to have on hand, like shredded carrots, diced tomatoes or sugar snap peas. Just don’t leave out the avocado – it’s essential.
Ingredients (serves two):
1/2 pound wild salmon
2 avocados, sliced
1/2 red or yellow bell pepper, diced
1/2 to 2/3 large cucumber, diced
1/3 to 1/2 cup Parmesan or Dubliner cheese, grated
3 cloves garlic, minced
Several handfuls of ripped romaine or red leaf lettuce (enough for two good-sized salads)
Salad dressing of your choice (I use my homemade olive oil/apple cider vinegar dressing)
Bake the salmon in the oven at 350°F until cooked through, about 10 to 15 minutes. Once it’s done cooking, remove from the oven and set aside to cool.
Sauté the minced garlic in a small pan using olive oil, refined coconut oil or other oil of choice. After the garlic is cooked but not yet browned, remove from pan and set aside.
Evenly divide the lettuce into two separate bowls. Top with cucumbers, avocados, bell pepper, cheese, and garlic.
Divide the salmon between the two bowls once it’s cooled to your preferred temperature. (I prefer slightly warm or cool so as not to wilt the lettuce.) Top with salad dressing.
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