Ingredients
Salmon
- 4 wild salmon fillets, 4 oz each
- 1 tablespoon Dijon mustard, divided
- 3/4 teaspoon dried parsley, divided
- 1/2 teaspoon kosher salt, divided
- Fresh black pepper, to taste
Salad Dressing and Vegetables
- 1/4 cup chopped red onion
- 4 teaspoons extra virgin olive oil
- 2 tablespoons apple cider vinegar, divided (recommend: Braggs)
- 1/8 teaspoon garlic powder
- 1 cup halved cherry tomatoes
- 8 ounces avocado, diced (from 2 small)
- 4 cups chopped romaine lettuce
- 1 1/2 cups red cabbage, shredded
Instructions
- Season the Salmon: In a small bowl, combine 2 teaspoons of the Dijon mustard with 1/2 teaspoon dried parsley, 1/4 teaspoon kosher salt, and fresh black pepper to taste. Rub this mixture evenly over all four salmon fillets to prepare them for cooking.
- Broil the Salmon: Preheat your oven on the second rack from the top and set it to broil. Place the salmon fillets on a broiler-safe pan and broil for 6 to 7 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Prepare the Dressing and Onion: In a large bowl, combine the chopped red onion with four teaspoons of extra virgin olive oil, 1 1/2 tablespoons of apple cider vinegar, 1 teaspoon of the remaining Dijon mustard, 1/8 teaspoon garlic powder, 1/4 teaspoon dried parsley, 1/4 teaspoon kosher salt, and black pepper to taste. Let this mixture sit for about 5 minutes to allow the onion to mellow and the flavors to meld.
- Add Salad Components: To the bowl with the dressing and onion, add the halved cherry tomatoes and diced avocado. Toss gently to combine and coat the vegetables with the dressing.
- Finish the Salad: Just before serving, toss in the chopped romaine lettuce and shredded red cabbage. Add the remaining 1/2 tablespoon of apple cider vinegar and adjust the seasoning with salt and pepper as needed. Toss everything well to ensure the salad is evenly dressed.
- Serve: Divide the salad evenly into four bowls. Top each with one broiled salmon fillet. Serve immediately for the freshest taste.
Notes
- For best flavor, use wild-caught salmon fillets.
- You can substitute dried parsley with fresh parsley for a brighter taste.
- If you prefer, cook the salmon on a grill instead of broiling for a smoky flavor.
- Adjust the amount of apple cider vinegar in the dressing to your taste preference.
- To make this dish gluten-free, ensure that the Dijon mustard and apple cider vinegar used are certified gluten-free.
- This salad can be served warm or chilled depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Broiling
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 salad with salmon fillet (approx. 350g)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 80 mg
