Salmon Salad with Almond Butter Dressing
Course
Main Dish
,
Salad
Cuisine
Americas
Gluten Free Courses
Gluten Free Mains
,
Gluten Free Salads, Sauces & Dips
Ingredients
Salmon
3-4
oz
wild alaskan salmon fillet
1
tbsp
grass-fed ghee
or avocado oil (dairy-free option)
1/2
tsp
black pepper
1/4
tsp
sea salt
1/2
tsp
garlic powder
Dressing
1/4
cup
almond butter
4
tbsp
coconut aminos
2
tbsp
avocado oil
3
tsp
filtered water
2
tsp
sesame oil
1
tsp
stone ground mustard
1/4
tsp
black pepper
1/4
tsp
garlic powder
1
dash
fish sauce
sea salt
to taste
Salad
2
cups
mixed greens
1/2
green apple
sliced thin
1/2
Avocado
sliced
1
tbsp
Slivered almonds
2
tbsp
clover sprouts
or other sprouts you love
2
tbsp
green onions
sliced thin
Instructions
Salmon
Heat cast iron skillet on medium-high heat and melt ghee and turn your oven on broil.
Pat salmon dry, salt the skin, then season the flesh with salt, pepper, and garlic.
Place skin side down in the cast iron and sear for 3-4 minutes.
Transfer cast iron to the oven’s center rack and broil for 4-5 minutes or until the salmon flakes easily. Remove from oven and let rest.
Dressing
In small bowl, combine all dressing ingredients until smooth and dark.
Slowly add more water depending on the desired consistency. Set aside.
Salad
To assemble salad, combine greens, apple, avocado, almonds, sprouts, and green onions.
Gently remove the salmon from the cast iron pan. Remove the skin. It should easily fall off. Place your salmon fillet over salad.
Pour dressing over salad. Serve immediately!