JERF, Keto, Paleo, Whole 30, Salad, Seafood
2 tablespoons avocado oil
4 4- to 6-ounce salmon fillet (skin on or off salmon/whatever your preference)
Salt
Black pepper Garlic powder
Salad
10 ounces mixed green salad
2 cups sliced white mushrooms (about 4 large mushrooms)
1 cup cherry tomatoes, sliced
1 small orange pepper (can substitute with any color), sliced
1 small red pepper (can substitute with any color), sliced
1 small cucumber, peeled and sliced
2 tablespoons balsamic vinegar (I prefer the thick kind)
1/2 cup Kalamata olives
1. Make the salmon: Heat the avocado oil in a large nonstick sauté pan over medium-high heat.
2. Season the salmon with the salt, pepper, and garlic powder.
3. When the oil is hot carefully place the salmon skin-side down. Use caution as the oil may splatter a bit.
4. Using thongs, gently flip the salmon after 3 to
4 minutes and sear for another 2 to 3 minutes. Then place each salmon piece on its sides for 30 seconds. Flip the salmon again so it’s skin-side down and gently push down on the salmon so it breaks apart a little and the inside can be fully cooked. Make sure not to overcook the salmon. The outside should be crispy and the inside should be a very, very pale pink (almost white). It’s fine if the salmon breaks apart a bit.
5. Make the salad: In a large mixing bowl, add all the vegetables and toss with the balsamic vinegar.
6. Divide the salad into 4 individual bowls and distribute the salmon into the bowls.
7. With a spoon, scoop some of the oil from the pan and drizzle on top of the salad. Serve immediately.