fish

Salmon Salad w/Beet Slaw

This is a great weeknight meal… it’s easy and simple, and can be started ahead of time if wanted too.  Start with the beet slaw, refrigerate, then quickly cook up the salmon about 10 to 15 minutes before you want to eat.  Plop some slaw over some greens, add some salmon, then sprinkle a handful of pistachios and microgreens for a little extra flavor and crunch.  I love simple things.  ♥ 

salmon & beets-2 beet and salmon slaw-28beet and salmon slaw-27 

INGREDIENTS

for the salmon…

2 4-6 oz salmon fillets

2 tsp fresh lemon juice

1/4 tsp salt

1/4 tsp black pepper

1 tbsp butter or ghee

 

 

for the beet slaw…

4 small beets, raw (2 cups grated)

1 carrot (3/4 cup grated)

1/4 cup grated green cabbage

2 tbsp olive oil

2 tsp fresh lemon juice

1/4 cup chopped fresh dill

1/4 tsp salt

1/4 tsp black pepper

 

the extras…

 handful mixed greens

handful pistachios

microgreens (such as micro arugula, or pea shoots if preferred)

beet and salmon slaw 

DIRECTIONS

To make the slaw…

Scrub the beets well, then cut off both ends

(Yep, raw beets- it’s a trick my mom taught me years ago!)

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 Grate the beets, carrot, and cabbage

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Add the dill, lemon juice, salt, and pepper

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Stir, then taste and adjust seasonings as desired

Keep cool until serving

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For the salmon…

(It’s easy to remove the skin after it’s cooked, however you can remove beforehand if you prefer instead)

Mix the lemon, salt, and pepper into a large mixing bowl

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Marinate the fish for approx 10 minutes (skin side up)

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Heat butter/ghee in a pan over medium-high heat

Lay the fish skin-side down and cook for approx 10 minutes, flipping half way through

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(Cooking time may vary slightly depending on the thickness of the filet- adjust accordingly)

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Transfer salmon to a cutting board…  

Remove skin, then slice into thirds or quarters

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To plate…

Lay greens down on a plate, followed by microgreens

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Add a large scoop of the beet slaw

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Transfer the salmon slices onto the salad, laying them over the beet slaw

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Sprinkle pistachios and microgreens over the top to garnish…

Enjoy immediately! 

 Salmon Salad & Beet Slaw

            

 

 

Salmon Salad w/Beet Slaw
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Ingredients
  1. for the salmon...
  2. 2 4-6 oz salmon fillets
  3. 2 tsp fresh lemon juice
  4. 1/4 tsp salt
  5. 1/4 tsp black pepper
  6. 1 tbsp butter or ghee
  7. for the beet slaw...
  8. 4 small beets (2 cups grated)
  9. 1 carrot (3/4 cup grated)
  10. 1/4 cup grated green cabbage
  11. 2 tbsp olive oil
  12. 2 tsp fresh lemon juice
  13. 1/4 cup chopped fresh dill
  14. 1/4 tsp salt
  15. 1/4 tsp black pepper
  16. the extras...
  17. handful mixed greens
  18. handful pistachios
  19. microgreens (such as micro arugula, or pea shoots if preferred)
Instructions
  1. To make the slaw... Scrub the beets well, then cut off both ends.
  2. Grate the beets, carrot, and cabbage. Add the dill, lemon juice, salt, and pepper. Stir, then taste and adjust seasonings as desired. Keep cool until serving.
  3. For the salmon... Mix the lemon, salt, and pepper into a large mixing bowl. Marinate for approx 10 minutes.
  4. Heat butter/ghee in a pan over medium-high heat. Lay the fish skin-side down and cook for approx 10 minutes, flipping half way through (cooking time may vary slightly depending on the thickness pf the filet- adjust accordingly.)
  5. Transfer salmon to a cutting board... remove skin, then slice into thirds or quarters.
  6. To plate... Lay greens down on a plate, followed by a large scoop of the beet slaw. Transfer the salmon slices onto the salad, laying them over the beet slaw. Sprinkle pistachios and microgreens over the top to garnish. Enjoy immediately. :)
Honey Ghee and Me http://www.honeygheeandme.com/

  

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Hi, I'm Natalie! I like to cook, eat, and adventure. I live in a little home with an itty-bitty kitchen, a crazy feline, and a very hungry boyfriend. Lots of cooking and devouring goes down here. Farmer's markets inspire me, as do the seasons and travel. I create simple recipes using wholesome real food. Enjoy!

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