Turnip the Beet: Salmon Salad Style

salmon salad

So if you haven’t figured out by now, I am addicted to Salmon. As a pescatarian, it is my favorite dish and one I make often. But I like to mix it up a bit and make it a little differently every time. So here’s a bit of a twist on the previous rendition.

Ingredients:

Salmon

Red Leaf Lettuce

Spinach

Beets

Feta Cheese

Cilantro

Salt

Pepper

Lemon

Add Dressing of your choice

Recommended: Balsamic Vinaigrette, Blue Cheese, Annie’s Goddess Dressing

To find directions for the salmon click here.

While the salmon is cooking, start steaming your beets. It is easiest to do this with a metal colander and a medium sized pot. Chop the beets into half inch pieces. Fill a pot with water, place the colander in the water, add your chopped up beets, and cover with a lid. Let the beets steam for about 15 minutes. If you don’t have a colander, you can still cut up your beets and place them in tinfoil. Wrap them completely and place in them in the pot.

While those are going, begin to cut up your lettuce. Add spinach, strained beets, cilantro, feta, and cooked salmon. Season with salt, pepper, and lemon. Add dressing.  ❤

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Gourmet in 20: Lemon Salmon and Side Salad

IMG_2473

I, myself, am a salmon junkie. For a pescatarian it’s my version of a steak. So here is my super easy, 6 ingredients or less, 20 minutes recipe:

Ingredients

1/4-1/2 lb salmon per person

1/2 a lemon for each person

A pinch of Salt

Side Salad

(Make it how you want! Pick as many or as few as you choose)

Head of lettuce             Cilantro             Avocado

Carrots                         Salt

Onion                           Pepper

Pine nuts                     Bell Pepper

Cabbage                     Parmesan

Add: Choice of Salad Dressing

To start: Turn the oven to 365 degrees. Get out a baking pan ( 8″ by 8″ or 9″ by 9″), pull out some handy, dandy tin foil and roll out enough to cover the base of the pan, but also to create a makeshift cover over the salmon. Place the Salmon on top of the tin foil, squeeze 1/4 a lemon on top of each slice, and sprinkle salt over each cut. Then, fold tin foil over salmon so that it is not touching it, but creating a bubble around it. This will keep the moisture in and help it to bake faster. Once the oven is ready, stick it in, and set the timer for 10 minutes. While the Salmon is cooking, pull out salad fixings and begin a choppin’! Salads can be as fun or as boring as you’d like! In this go round, I made the salad with red leaf lettuce, white onion, cilantro, avocado, pine nuts, cabbage, with a sprinkle of salt and pepper. Once your 10 minute timer goes off, open the open and open up the tin foil, exposing the salmon. It should look about halfway cooked: some parts cooked and some not. Place it back in the oven, with the tinfoil open and set oven on broil for another 10 minutes. Once the 10 minutes has gone by, your salad should be done and so should your salmon! If the salmon needs a little while longer, turn on oven and let it coast until it’s reached desired finish. Once you’ve taken the salmon out, squeeze the rest of you lemon over it and sprinkle a bit more salt.

Enjoy ❤