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Salmon Salad w/Beet Slaw

July 6, 2015 by Natalie

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!)

beet and salmon slaw-3

 Grate the beets, carrot, and cabbage

beet and salmon slaw-4

Add the dill, lemon juice, salt, and pepper

beet and salmon slaw-7

Stir, then taste and adjust seasonings as desired

Keep cool until serving

beet and salmon slaw-9 

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

beet and salmon slaw-10

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

beet and salmon slaw-11

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

            

 

 

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Filed Under: Gluten Free, Paleo & Primal, Recipes + More, Salads, Seafood, Spring & Summer, Whole30 Options Tagged With: beets, fish, paleo, Whole30

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