Here is a little info on this yummy Salmon Avocado Salad from our Master Trainer and Sports Nutritionist, Shannon Carney.
Salmon is the master superfood. The benefits of eating salmon our endless, but cooking it just right can be challenging. One of the healthiest and best ways to cook salmon is by using methods that will keep it moist and tender. You can easily overcook salmon, and it can become dry, so its important to watch your cooking times.
One of our favorite ways to prepare salmon is by broiling it. Preheat the broiler on high and place a cast iron pan under the heat for about 10 minutes to get it very hot. Place salmon on hot pan and broil for 7-10 minutes, depending on thickness. You do not need to turn the salmon.
While grilled salmon tastes great, make sure it does not burn. It is best to grill salmon on an area without a direct flame. Its really important that you take extra care when grilling, as you can damage nutrients and create free radicals that can be harmful to your health. If you cook your fish just right, your salmon avocado salad will definitely be a crowd pleaser!
Check out more of our healthy recipes to change up your weekly meal plan!
- 4 wild salmon fillets 4 oz each
- 1 tbsp dijon mustard divided
- 3/4 tsp dried parsley
- 1/2 tsp kosher salt
- fresh black pepper to taste
- 1/4 cup chopped red onion
- 4 tsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1/8 tsp garlic powder
- 1 cup halved cherry tomatoes
- 8 oz avocado diced (from 2 small)
- 4 cups chopped romaine lettuce
- 1 1/2 cups red cabbage shredded
Season salmon with 2 teaspoons of the Dijon, 1/2 teaspoon dried parsley, 1/4 teaspoon salt, and black pepper. Adjust the oven on the second rack. Broil salmon 6 to 7 minutes, until cooked through.
In a large bowl, combine the red onion with olive oil, 1 1/2 tablespoons apple cider vinegar, 1 teaspoon remaining Dijon, garlic powder, 1/4 teaspoon parsley, 1/4 teaspoon salt and pepper to taste; let it sit about 5 minutes, so the flavor of the onion mellows.
Add the tomatoes, avocado, and toss. When ready to serve, toss in chopped lettuce and cabbage, finish with the remaining 1/2 tablespoon of vinegar, taste for salt and pepper and adjust as needed.
Divide the salad into 4 bowls and top each with salmon.