Wild caught salmon & kale/cabbage salad
A simple, light, & delicious dinner (to help align with circadian rhythms & optimize weight and sleep)
Ingredients
- 4 filets wild-caught salmon
- 1-2 Tblsp avocado oil
- coarse sea salt, Himalayan to taste
- 1-2 lemons to drizzle on salmon
- 1/2 head green cabbage
- 6 stalks kale, organic
- 3-4 green onions
- cilantro or other herbs of choice
- other veggies desired – red/yellow/orange bell pepper, cherry tomatoes, shredded carrot organic
- 1/2 cup extra virgin olive oil 1st cold pressed
- 2 Tblsp lemon juice preferred from fresh lemons
- 3 Tblsp red wine vinegar
- 2 tsp dijon mustard
- raw honey to drizzle
- salt & pepper to taste for salad
- nuts, dried cranberries (unsweetened), or sheep's feta optional 'add ins' for salad
Instructions
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For the salmon:
preheat oven to 500 degrees
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heat a cast iron skillet over medium-high heat on the stovetop with a touch of avocado oil & sprinkle of coarse sea salt
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once the pan is heated, add the salmon filets (flesh side down/skin side up), and cook for ~4 minutes
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flip the salmon over (skin side down) & turn the burner off
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transfer the salmon, in your cast iron pan, to the pre-heated oven & turn the oven OFF
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cook the salmon in the oven (temperature OFF) for ~10 minutes; ideal to cook ~10 minutes per inch thickness
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once salmon is done, drizzle with fresh lemon juice & fresh or dried herbs of choice (parsley, dill, basil, sage, tarragon, thyme, rosemary, cilantro, & fennel go well with salmon)
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For the kale/cabbage salad:
working in batches, put the green cabbage & kale stalks into a food processor to chop them up into fine pieces (if you don't have a processor, you can do this by hand)
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add 3-4 chopped green onions & herbs of choice to the mix (cilantro is my favorite, but any herb works great – parsley, dill, and mint combine well with kale)
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dice up any additional veggies you like to mix into the salad (I used red pepper)
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For the salad dressing:
mix the 1/2 C olive oil, 2 Tblsp fresh lemon juice, 3 Tblsp red wine vinegar, 2 tsp dijon mustard, drizzle of raw honey, salt & pepper into a bowl
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toss the veggies/herbs with the salad dressing & finish with optional 'add ins' like chopped nuts or seeds, unsweetened dried cranberries, and/or sheep's feta cheese crumbles
Recipe Notes
Simple, light, and delicious!
It’s easier if you prep the salad ahead of time. I like to chop the kale and cabbage, as well as make the salad dressing, ahead of time. So when it comes time to prepare dinner, I just have to chop up any other veggies I’d like for the salad and add in my mix-ins.
Dinner is done in 20 minutes!
**BTW – the photo is my meal on a lunch-size plate. To best align with circadian rhythms, best to have a smaller dinner so plating it on a smaller plate makes it feel bigger and oftentimes results in us slowing the pace of our eating.
