Dijon Herb Salmon Salad
0 - Paleo, 5 - Seafood - Fri, Salmon
Ingredients
Salmon
2 – 8oz. salmon fillets
pinch of Himalayan rock salt
dash of freshly ground pepper
Salad
½ English cucumber, cut in half lengthwise then sliced
1 tomato, diced
4 sticks celery, diced
2 green onions, finely chopped
Dressing
2 tablespoon fresh lemon juice
2 tablespoon extra virgin olive oil
2 tablespoon gluten-free Dijon mustard
2 tablespoon water
1 clove garlic
¾ teaspoon fresh rosemary leaves – about 2 sprigs
¾ teaspoon fresh thyme leaves – about 4 bunches
¼ teaspoon Himalayan rock salt
freshly ground pepper
1 teaspoon black mustard seeds
¼ cup flat leaf parsley, roughly chopped
Directions
Turn the broiler of your oven on and line a baking sheet with foil.
Place salmon on the foil and sprinkle with salt and pepper. Broil fish about 4-5 inches from the heat for approximately 10 minutes per inch of thickness. Thinner steaks take between 5-8 minutes. When salmon is golden brown on top, remove and set aside to cool.
Once cooled, break apart and place in a large bowl. Add cucumber, tomato, celery and green onions and set aside.
Place dressing ingredients in a small food processor or blender and pulse until smooth. Pour over top of vegetable mixture.
Sprinkle salad with fresh parsley and mustard seeds.
Serve on a bed of greens, as a sandwich filling, or straight up!