PREP TIME:
15 MINUTES
COOK TIME:
10 – 15 MINUTES
TOTAL TIME:
30 MINUTES
Author: Christi Davis
Recipe type: Gluten Free / Dairy Free
Yield: 4-6 Servings
Salmon Ingredients:
- 1 ½ – 2 lbs. Wild Caught Salmon Sliced into 4-6 Serving Fillets
- ½ Cup Brown Rice Flour (or Coconut Flour)
- 1-2 TBSP Extra Virgin Olive Oil
- 1 teaspoon Salt
- Cracked Pepper to Taste
- 1 teaspoon Garlic Powder
- 1 ½ teaspoon Basil Dried or 4-5 Leaves Fresh Sliced Thin
- ½ of a Medium Lemon
Dressing Ingredients:
- ¼ Cup Balsamic Vinegar
- ½ Cup Extra Virgin Olive Oil
- 2 TBSP Coconut Sugar
- ½ Teaspoon Himalayan Sea Salt
- 1 Scoop Collagen (I use Truvani Marine Collagen)
- 1 TBSP Poppy Seeds
- 1 TBSP Red Onion – Minced
Salad Ingredients:
- 10 Oz. Package Organic Baby Spinach
- Pint Organic Strawberries – Sliced
- 2-3 Oz. Organic Goat Cheese
- ½ Cup Slivered Almonds
- 2 Baby Cucumbers – Chopped
Salmon Instructions:
- Lay out salmon fillets and sprinkle salt, garlic powder, basil and pepper on both sides.
- Spread out rice flour on large plate. Roll each salmon fillet into flour – covering all sides. Shake off extra flour.
- Drizzle olive oil in large skillet. Warm up pan until get a sizzle (water drop test does the trick).
- Place all 4 fillets into pan. Let cook 5-7 minutes on the first side, then flip over.
- Immediately after flipping, squeeze the fresh lemon onto each fillet. Cover the pan with lid and let cook another 5-8 minutes.
- Remove from heat.
Dressing Instructions:
- Pour all dressing ingredients into a mason jar. Screw lid on and shake until combined.
Salad Instructions:
- In a large salad bowl, first pour in spinach. Next add chopped cucumbers and strawberries.
- Crumble goat cheese over salad mixture.
- Add slivered almonds and lightly toss.
- Portion into salad bowls.
- Top each salad with salmon filet.
- Drizzle each salad with 2 TBSP of dressing.
- *Reserve any remaining dressing in the fridge. Let thaw out at least 30 minutes before using again.
*Try and use all organic ingredients if possible.