Salmon Avocado Salad
Ingredients
· 4 wild salmon filets, 4 oz each
· 1 tablespoon Dijon mustard, divided
· ¾ teaspoon dried parsley
· ½ teaspoon kosher salt
· fresh black pepper to taste
· ¼ cup chopped red onion
· 4 teaspoons extra virgin olive oil
· 2 tablespoons apple cider vinegar
· 1/8 teaspoon garlic powder
· 1 cup halved cherry tomatoes
· 8 ounces avocado, diced (from 2 small)
· 4 cups romaine lettuce
· 1 ½ cups red cabbage, shredded
Instructions
Season salmon with 2 teaspoons of the Dijon mustard, ½ teaspoon dried parsley, ¼ teaspoon salt and black pepper.
Adjust the oven on the second rack. Broil salmon 6-7 minutes until cooked through.
In a large bowl, combine the red onion wit the olive oil, 1 ½ tablespoons apple cider vinegar, 1 teaspoon remaining Dijon, garlic powder, ¼ teaspoon parsley, ¼ teaspoon salt and pepper to taste; let sit about 5 minutes, so the flavor of the online mellows.
Add the tomatoes, avocado and toss. When ready to serve, toss in chopped lettuce and cabbage, finish with remaining ½ tablespoon of vinegar, taste for salt and pepper to adjust as needed.
Divide the salad in 4 bowls and top each with salmon.