The original recipe calls this a salad, but our first time making it, we opted to have the salmon as the main dish and the tossed salad on the side. Delicious!
4 wild salmon fillets, 4 oz each
1 Tbsp Dijon mustard, divided
3/4 tsp dried parlsey
1/2 tsp kosher salt
Fresh black pepper, to taste
1/4 cup chopped red onion
4 tsp extra virgin olive oil
2 Tbsp apple cider vinegar, recommend: Braggs
1/8 tsp garlic powder
1 cup halved cherry tomatoes
8 oz avocado, diced (from 2 small)
4 cups chopped romaine lettuce
1-1/2 cups red cabbage, shredded
- Season salmon with 2 teaspoons of the Dijon, 1/2 teaspoon dried parsley, 1/4 teaspoon salt and black pepper. Adjust the oven on the second rack. Broil salmon 6 to 7 minutes, until cooked through.
- In a large bowl, combine the red onion with olive oil, 1 1/2 tablespoons apple cider vinegar, 1 teaspoon remaining Dijon, garlic powder, 1/4 teaspoon parsley, 1/4 teaspoon salt and pepper to taste; let it sit about 5 minutes, so the flavor of the onion mellows.
- Add the tomatoes, avocado and toss. When ready to serve, toss in chopped lettuce and cabbage, finish with the remaining 1/2 tablespoon of vinegar, taste for salt and pepper and adjust as needed.
- Divide the salad in 4 bowls and top each with salmon.