Gingery grilled salmon salad
Indulge in the flavors of grilled salmon paired with zesty ginger in this delectable salad bursting with freshness and vibrant culinary delights.
Ingredients:
- ½ cup loosely packed fresh dill, plus more for garnish
- 2 tablespoons water
- 2 tablespoons lemon juice
- 2 tablespoons white-wine vinegar
- 1 teaspoon Dijon mustard
- 1 small clove garlic
- 2 avocados, chopped, divided
- ¼ cup extra-virgin olive oil, plus 1 teaspoon, divided
- ½ teaspoon salt, divided
- 4 (140g) skinless salmon fillets
- ¼ teaspoon ground pepper
- 3 cups spring mix salad greens
- 2 cups thinly sliced red cabbage
- 1 cup matchstick carrots
Instructions:
- Put dill, water, lemon juice, vinegar, mustard, garlic, 1/2 cup of avocado, 1/4 cup of oil, and 1/4 teaspoon of salt in a blender. Blend until creamy, approximately for 30 seconds. Chill in the refrigerator until you're ready to use it.
- In a sizeable cast-iron skillet, heat the remaining 1 teaspoon of oil over medium-high heat. Season the salmon evenly with pepper and the remaining 1/4 teaspoon of salt. Add the salmon to the skillet; cook until it turns golden on the bottom and is mostly cooked around the edges, around 4 minutes. Carefully turn the fillets over; remove from heat. Allow the fillets to rest in the skillet until completely cooked, usually 2 to 3 minutes.
- Mix together salad greens, cabbage, carrots, and the set-aside sauce in a big bowl; gently mix until everything is evenly coated. Separate the salad into 4 plates; add the remaining avocado on top. Place a salmon fillet on each salad; decorate with more dill, if preferred.
Summary:
- Calories: 1436 kcal
- Fat: 90 g
- Protein: 120 g
- Carbs: 31 g
- Potassium: 2373 mg
- Magnesium: 178 mg