Does cooking salmon intimidate anyone else besides this girl?! I promise that this super simple salmon salad with all the fresh ingredients will help you conquer this fear (at least it did for me!).
When I received my TruLocal box earlier this spring it included some wild sockeye salmon fillets and I knew I needed to get over my fear and make something tasty with this super nutritious food!
Growing up my parents would always do salmon on the BBQ, but to be honest I’ve never bought or cooked salmon since leaving home so I thought I would start with pan frying, which seems easier…
(We won’t mention that I don’t even know how to turn on the BBQ.)
This salad is super fresh, with loads of crunchy textures and the simplest lemon dressing. Does squeezing a lemon over a salad with some olive count as a dressing? YES. Yes, it does!
This salad is so perfect to make this time of year! It’s been so hot here in Hamilton and I am seriously craving all the salads lately. I’m leaving the size of the salad up to you! You can make it as big or as small as you want it. Serving just yourself or many, just adjust the size depending on how many salads you want!
If you are interested in receiving 10% off your first order of TruLocal, use the code: FOODYFIRST10
Super simple Wild Salmon Spinach Salad with Lemon Dressing
Serves as many as desired // Paleo, Refined Sugar-Free & No Sugar Added, Gluten Free, Dairy Free, Whole30
Salad Base: No quantities given, just eyeball it based on how big or how many salads you want!
Snap peas, sliced
Cucumber or baby cucumbers, sliced
Radishes, thinly sliced
1-2 Tbs avocado oil or cooking oil
One or more 6oz wild sockeye salmon fillet
Dressing, serves 6 small salads, leftovers can be stored in the fridge:
1/4 cup olive oil
Pinch sea salt
Pinch black pepper
Chive blossoms and chives
Black sesame seeds
Place spinach and prepared veggies in a big bowl or side bowls.
Take the salmon out of the package and blot dry with a towel, drizzle with avocado oil and brush to cover. Season with salt.
Using a cast iron skillet or your favourite skillet, heat over medium-low heat for about 3 minutes. Once the pan is warm add the avocado oil or cooking oil into the pan.
Increase the heat to medium-high. Place the salmon fillet skin side down in the pan and press down firmly with a spatula so it comes into contact with the surface of the hot pan. Cook the salmon for about 3 minutes. Carefully turn salmon fillet over and cook for another 5 minutes. Salmon is cooked when it flakes easily.
Remove salmon from pan and flake over the prepared salad.
To make the simple lemon dressing, squeeze the juice of one lemon into a measuring cup or bowl and whisk in the olive oil and sprinkle of salt an pepper.
Pour salad dressing over salad and enjoy!
Share your creations on Instagram by tagging @foodyfirst and using the hashtag #foodyfirst so I can see!