Salmon Avocado Salad Food

SALMON AVOCADO SALAD

Steps:

• Season salmon with 2 teaspoons of the Dijon, 1/2 teaspoon dried parsley, 1/4 teaspoon salt and black pepper.
• Adjust the oven on the second rack. Broil salmon 6 to 7 minutes, until cooked through.
• In a large bowl, combine the red onion with olive oil, 1 1/2 tablespoons apple cider vinegar, 1 teaspoon remaining Dijon, garlic powder, 1/4 teaspoon parsley, 1/4 teaspoon salt and pepper to taste; let it sit about 5 minutes, so the flavor of the onion mellows.
• Add the tomatoes, avocado and toss. When ready to serve, toss in chopped lettuce and cabbage, finish with the remaining 1/2 tablespoon of vinegar, taste for salt and pepper and adjust as needed.
• Divide the salad in 4 bowls and top each with salmon.

SALMON AVOCADO SALAD

Steps:

• Mix all the dressing ingredients to a bowl, whisk for 1 minute until a slightly thick dressing is achieved. Refrigerate until ready to use.
• Chop the lettuce into bite-size pieces and chop the onion. Peel and slice the cucumbers into cubes.
• Slice the avocados in half lengthwise around the seed. Open the halves and remove the pit. Cut into small cubes.
• Place all the chopped veggies into a bowl, gently mix and set aside.
• Season the salmon fillets with salt and a light shower of ground black pepper. In a large non-stick pan, heat oil over medium-high heat.
• Place the salmon filets into the hot oil, pressing them lightly with a spatula so the flesh comes into contact with the pan. Sear for 4-5 minutes until crispy and golden. Flip the fillets over and cook for 2-3 minutes more.
• For assembling, evenly divide the salad among your serving bowls. Top each bowl with salmon fillets and add the olives. Drizzle the prepared dressing over salmon and salad.

SOY-GLAZED SALMON WITH CUCUMBER-AVOCADO SALAD

Steps:

• Preheat the oven to 400 degrees F. Mix the honey, 2 teaspoons soy sauce and the cornstarch in a small microwave-safe bowl. Microwave until just simmering, 30 to 40 seconds.
• Rub the fish fillets all over with 1/2 teaspoon sesame oil and season lightly with salt. Place the fish in a baking dish and bake 5 minutes. Remove from the oven and brush with the honey-soy sauce mixture. Return the fish to the oven and continue baking until just cooked through, 7 to 9 more minutes.
• Meanwhile, whisk the rice vinegar, mayonnaise and the remaining 1/2 teaspoon each soy sauce and sesame oil in a large bowl. Add the cucumber, scallions and 1/4 teaspoon salt and toss. Gently fold in the avocado. Serve the salmon with the salad and pickled ginger.
• Per serving: Calories 385; Fat 18 g (Saturated 3 g); Cholesterol 98 mg; Sodium 498 mg; Carbohydrate 16 g; Fiber 5 g; Protein 39 g

SALMON, AVOCADO & CUCUMBER SALAD

Steps:

• Season the salmon, then rub with oil. Mix the dressing ingredients together. Halve, stone, peel and slice the avocados. Halve and quarter the cucumber lengthways, then cut into slices. Divide salad, avocado and cucumber between four plates, then drizzle with half the dressing.
• Heat a non-stick pan. Add the salmon and fry for 3-4 mins on each side until crisp but still moist inside. Put a salmon fillet on top of each salad and drizzle over the remaining dressing. Serve warm.

SALMON & SPINACH SALAD WITH AVOCADO

Steps:

• Sprinkle salmon with salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add fillets, skin side up; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side., In a large bowl, toss spinach with vinaigrette; divide between 2 plates. Place salmon over spinach; top with remaining ingredients. Serve immediately.