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Salmon Salad

Salmon Salad - Whole30 Approved


Well, I'm one week in to the Whole30 program and so far, so good! The first few days of no sugar/alcohol were brutal...especially coming back from Napa. However, I am starting to feel a lot better.


I thought I would share this recipe for a salmon salad because it was super easy and very manageable. I will talk a lot more about Whole 30 on my upcoming podcast on Friday, so if you are interested in trying the program be sure and check that out.




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Salmon Salad - Whole30 Approved
This refreshing salad is perfect for a dinner date! Plus, it is super easy to change up ingredients when you want to make it again! You can always add olives or marinated onions.
Ingredients
  • 8-10oz Salmon
  • 1 bunch Asparagus
  • 2 medium golden potatoes, sliced thin
  • 2 cups cherry tomatoes
  • 2 cups radishes
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • 1 lemon
  • 2 cloves garlic, minced
  • pinch Salt
  • pinch Ground Black Pepper
  • 1/2 cup - 1 cup Coconut Oil
  • 1 bunch Green Lettuce
Instructions
1. Heat coconut oil in large skillet over medium heat. Using a mandolin slice potatoes thin, pat dry. And fry in coconut oil, just a few minutes each side. (Test with a few to see what crispness you like) You may need to add more oil as you continue through batches. 

2. Bring a pot of water to boil and add asparagus. Let this boil for 3-4 minutes. While boiling, fill a separate bowl with ice and very cold water. Once the asparagus have become bright green and are crisp, use tongs to submerge them into cold water. 

3. Heat 2 tsp olive oil or ghee over medium heat in a small skillet. Using 1/2 rashes cut lengthwise and sauté for about 3-5 minutes. Add zest from one lemon and stir. Transfer to small bowl.

4. Add a bit more olive oil to the skillet and make sure it is nice and hot. Pat salmon dry and add salt and pepper. Cut into steak sized portions. (This step can be done two ways, skin up or skin down first.) If you like crispy Salmon skin - start by placing the skin down first while cooking or salmon. Or, if you are not a fan of the skin, place skin up first. Either way place the salmon in the pan and let sit for about 4-5 minutes, then flip for another 3 minutes. Move salmon to paper towel to dry off any excess oil. 

5. Slice fresh veggies. I halved the tomatoes and used the mandolin for the remaining radishes. 

6. Place lemon juice and garlic in a bowl and slowly whisk in 1/2 cup olive oil. Add salt and pepper or any other herbs you like. 

7. Arrange on the plate however you'd like.

Details
Prep time: Cook time: Total time: Yield: 4 servings

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