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.