Even before Paleo eating I was always a fan of huge salads. By salad I mean a big bowl with a whole bunch of delicious ingredients tossed together in an even more delicious dressing. I rarely even remove them from the mixing bowl, which makes for a not-always-pretty appearance, but they always taste darn good. Variety is easy by changing up the protein, veggies, and dressing of course. Here is the recipe for this one I had yesterday. I really like eating the skin of the salmon when it’s really crispy. Like chips but way better for you. Making sure it’s dried off before cooking and the pan is nice and hot, helps the skin sear nicely for a good crunch.
1 big handful baby spinach, roughly chopped
1/2 small jicama, raw, peeled, and chopped to desired size
1 small handful grape tomatoes, sliced
1 small avocado, cubed
3 small white mushrooms, sliced
6-8 oz wild sockeye salmon boneless fillet, with skin
1/2 tbsp ghee, olive oil or fat of choice
2 tbps homemade mayo*
2 tsp lemon juice
1 tsp dried dill
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp paprika
- I make my mayo with an immersion blender which makes it EASY and QUICK. I store it in the fridge and use it for everything! Recipe here!
Once all your salad ingredients are chopped/sliced and in a big bowl, put a non-stick skillet over med-med/hi heat on the stovetop, and add your fat of choice
Cook the salmon fillet about 3-5 min on each side depending on thickness, until it flakes with a fork. Do not overcook! Just not as good that way. If you like the skin crispy, it helps to cook that side in the hot fat first.
While the salmon is cooking combine all dressing ingredients in a small bowl and mix well.
Once salmon is done cooking put it over the salad (i also like to add any extra fat in the pan), put the dressing on top and slice away and mix to your liking! I love cripsy salmon skin so I don’t remove it. Do what you like best. Mix it up real good and ugly it tastes better that way!