Salmon Salad

Salmon Salad:

Ingredients

Salmon

1. 2 – 8oz. salmon fillets

2. pinch of Himalayan rock salt

3. dash of freshly ground pepper

Salad

1. ½ English cucumber, cut in half lengthwise then sliced

2. 1 tomato, diced

3. 4 sticks celery, diced

4. 2 green onions, finely chopped

Dressing

1. 2 tablespoon fresh lemon juice

2. 3 tsp extra virgin olive oil

3. 2 tablespoon gluten-free Dijon mustard or stoneground

4. 2 tablespoon water

5. 1 clove garlic

6. ¾ teaspoon fresh rosemary leaves – about 2 sprigs

7. ¾ teaspoon fresh thyme leaves – about 4 bunches

8. ¼ teaspoon sea salt

9. freshly ground pepper

10. 1 teaspoon black mustard seeds

11. ¼ cup flat leaf parsley, roughly chopped

Instructions

1. Turn the broiler of your oven on and line a baking sheet with foil.

2. Place salmon on the foil and sprinkle with salt and pepper. Broil fish about 4-5 inches from the heat for approximately 10 minutes per inch of thickness. Thinner steaks take between 5-8 minutes. When salmon is golden brown on top, remove and set aside to cool.

3. Once cooled, break apart and place in a large bowl. Add cucumber, tomato, celery and green onions and set aside.

4. Place dressing ingredients in a small food processor or blender and pulse until smooth. Pour over top of vegetable mixture.

5. Sprinkle salad with fresh parsley and mustard seeds.

6. Serve on a bed of greens, as a sandwich filling, or straight up!