Enjoy this farm-fresh salmon salad, it makes a perfect lunch, dinner, or pack it in a jar for on-the-go picnics. Springtime is the perfect time for clean eating, get ready for warmer weather by prepping your digestive system for the wealth of summertime eating.
Salmon with Spring Greens Salad
Ingredients: Step one – Fish
1 serving farm-fresh salmon, skin sliced for crispy salmon skin. Marinated with chimichurri and set aside
1 teaspoon butter and 1 tablespoon olive oil.
Ingredients: Step two – Dressing
1/4 cup balsamic vinegar, 1 teaspoon organic brown sugar, 1/2 cup thinly sliced fennel, 1 cup cherry tomatoes, 1 teaspoon thyme leaves.
Ingredients: Step Three – Salad
Heat the fats and sear the salmon (skin side down). Place a Bacon Press on top and cook for one minute.
Add the cherry tomatoes to the pan (around the salmon), move around to char the tomatoes. Add the fennel and stir-fry (around the salmon). Pour in the balsamic vinegar, sprinkle on the sugar and thyme leaves. Stir well.
Flip the salmon, cover and let steam for 45 seconds. Remove for the heat. Remove the salmon and set aside.
Arrange the greens on a plate, scatter the pan-dressing onto the greens. Top with the crispy skin salmon. Decorate with edible flowers. Serve and enjoy.
This is a fantastically easy recipe, really, you basically panfry salmon, and toss together a salad. The little extras make it unique – warm, bursting-with-sweet-juices tomatoes, crisp aromatic fennel, and the bacon-of-the-sea crispy skin of the salmon.
Salmon provides 22–25 grams of protein per 3.5-ounce serving and is rich in a long-chain of omega-3 fatty acids. Salmon is also an excellent source of several B vitamins, potassium, selenium, and contains the antioxidant, Astaxanthin.