Salmon Salad W/ Sweet Onion Vinaigrette Dressing
This is not your average salad. This is one of the best salads ever in my opinion. The sweet onion vinaigrette makes this salad a 10/10
Servings: 2 people
Equipment
- Cast Iron Skillet
Ingredients
Salmon
- 2 Salmon Filets (about 4 oz servings)
- 1 tsp garlic powder
- 1 tsp avocado oil or olive oil
- 3 tbsp dukkah seasoning optional!
Kale Salad
- ½ cup chopped tomatoes
- 2 tbsp fresh herbs (cilantro or parsely)
- ¾ cup cooked quinoa
- 6 cup chopped kale
- ¼ cup chopped red onion
- ⅛ tsp salt and pepepr to taste
- 1 tbsp olive oil
Sweet Onion Vinaigrette
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- ½ tbsp chopped shallots
- 1 tsp honey
Instructions
For the dressing
- Add all ingredients together for the dressing and whisk together. You will have extra leftover for another salad.
Kale Salad
- Add chopped kale to a large serving bowl. Pour olive oil over kale and massage kale gently with your hands to soften it (lightly squeeze and massage with finger tips). add salt and pepper to taste. The dressing will do most of the heavy lifting.
- add cooked quinoa (cold or warm), tomatoes, red onions and fresh herbs of choice. drizzle dressing over it and toss well. Top with cooked salmon and enjoy.
For the salmon
- Prepare dressing and salad first.
- Read above about my favorite tip to prepare the salmon before cooking.
- Pour oil in skillet and get skillet nice and hot on medium to high heat. Meanwhile season salmon with garlic and salt on both sides. Place salmon (skin side down in oil once skillet it hot). Sprinkle dukkah on top of the pink side. Cook for 4 -5 minutes each side.
- Add salmon to the top of the salads and enjoy.
Nutrition
Serving: 2people