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.  ♥ 

  

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)

 

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!)

 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

 

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

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

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 of the filet- adjust accordingly)

Transfer salmon to a cutting board…  

Remove skin, then slice into thirds or quarters

 

To plate…

Lay greens down on a plate, followed by microgreens

Add 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! 

 

            

 

 

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