Servings 1
Time to prepare 15
Ingredients needed for this recipe (11)
  • 1 (6-8 oz) wild sockeye salmon fillet
  • 1 tablespoon coconut oil
  • 1 tablespoon of sea salt and pepper
  • Fresh Thyme
  • 2 tablespoons dijon mustard
  • Lemon juice
  • 2 tablespoon olive oil
  • 2 cups chopped mixed greens
  • 1 cup chopped radicchio
  • ½ cup cherry tomato
  • ½ - 1 avocado

Instructions

  • Thaw the salmon fillet prior to cooking and portion it to 6-8 oz portions. Pull pin bones before you cut the portions.
  • Add coconut oil to the grilling pan and add some fresh thyme.
  • Place the salmon skin side down, season with salt and pepper and grill 3 minutes each side at high heat.
  • DRESSING: add dijon in a bowl and mix it with lemon juice, olive oil, salt and pepper.
  • Chop mixed greens into a salad bawl, add radicchio and cherry tomato. Add the dressing you made and mix the salad.
  • Serve the salad on a large plate, place your grilled salmon and add avocado. Another option is to add avocado to the salad before you serve. Enjoy

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