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2 people

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2 People

INGREDIENTS

  • 0.5 pounds of wild salmon, cut into 4 fillets 8oz each
  • 0.25 box of baby kale
  • 0.13 cup steamed shelled edamame
  • 0.25 sliced mini cucumber
  • 0.25 sliced avocado
  • handful of orange slices

    • Ginger Glaze - whisk together

  • 0.5 tablespoons coconut aminos
  • 0.25 tablespoon rice wine vinegar
  • 0.25 teaspoon honey
  • 0.5 teaspoons of grated ginger
  • 0.5 grated garlic cloves

    • Ginger Honey Mustard Vinaigrette - whisk together, adding olive oil last and gradually

  • 0.06 cup fresh squeezed orange juice (1 small orange)
  • 0.5 tablespoons dijon mustard
  • 0.25 teaspoon honey
  • 0.38 tablespoons freshly grated ginger
  • 0.75 tablespoons rice wine vinegar
  • 0.03 teaspoon ground black pepper
  • 0.06 cup olive oil

INSTRUCTIONS

  • Arrange your salad on a large platter
  • Heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat
  • While pan is heating up, pat dry your salmon thoroughly with paper towel
  • Add salmon to skillet, flesh side down
  • Sear for 6 minutes, careful not to move salmon. *If salmon is stuck after 6 minutes, turn heat down and let cook until it easily flips
  • After 6 minutes, flip your filets, pour Ginger Glaze over each filet and transfer skillet to oven
  • Broil for 5 minutes on low rack
  • Transfer filets to a plate flesh side down and remove skins
  • Dress your salad with the Ginger Honey Mustard Vinaigrette and arrange fillets on top
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