Salmon and Baby Greens Salad with Creamy Garlic Dressing
Ingredients
For the onions:
- 1 red onion, sliced thin
- 1/2 cup white wine vinegar
- 1/2 cup apple cider vinegar
- 1/2 teaspoon raw honey
- 1/4 teaspoon Celtic sea salt
For the salmon:
- 12 ounces wild salmon fillet, cut into 4 pieces
- Celtic sea salt
- Freshly ground black pepper
For the salad:
- 8 ounces baby lettuces
- 1/2 English cucumber, sliced
- 1/4 cup capers
- 1/4 cup sprouted pumpkin seeds
- 1/2 pint cherry tomatoes, each cut in half
For the dressing:
- 1/3-3/4 cup garlic-yogurt dressing (depending on how saturated you like your salad to be)
Instructions
- Place the red onion, vinegars, honey and sea salt in a mason jar. Screw the lid on and shake until combined. Unscrew the lid and, using a spoon, press down the onions so they are all submerged in the liquid. Set aside for at least 30 minutes. (Can be made 1-6 days ahead of time and stored in the refrigerator.)
- Preheat the oven to 450ºF and adjust the rack to the middle position. Season the salmon with sea salt and pepper. Place the salmon, skin down, on a baking sheet lined with unbleached parchment paper. Roast, 12 minutes, until salmon is cooked through.
- To assemble the salad, place the lettuces, cucumber, capers, pumpkin seeds, cherry tomatoes and 1/2 cup of pickled onions in a large salad bowl. Pour the dressing over top and toss. Using salad tongs, divide the salad onto four plates. Top with salmon and serve.
Nutrition
- Serving Size: 1