This is a great weeknight meal… it’s easy and simple, and can be started ahead of time if wanted too. Start with the beet slaw, refrigerate, then quickly cook up the salmon about 10 to 15 minutes before you want to eat. Plop some slaw over some greens, add some salmon, then sprinkle a handful of pistachios and microgreens for a little extra flavor and crunch. I love simple things. ♥
INGREDIENTS
for the salmon…
2 4-6 oz salmon fillets
2 tsp fresh lemon juice
1/4 tsp salt
1/4 tsp black pepper
1 tbsp butter or ghee
for the beet slaw…
4 small beets, raw (2 cups grated)
1 carrot (3/4 cup grated)
1/4 cup grated green cabbage
2 tbsp olive oil
2 tsp fresh lemon juice
1/4 cup chopped fresh dill
1/4 tsp salt
1/4 tsp black pepper
the extras…
handful mixed greens
handful pistachios
microgreens (such as micro arugula, or pea shoots if preferred)
DIRECTIONS
To make the slaw…
Scrub the beets well, then cut off both ends
(Yep, raw beets- it’s a trick my mom taught me years ago!)
Grate the beets, carrot, and cabbage
Add the dill, lemon juice, salt, and pepper
Stir, then taste and adjust seasonings as desired
Keep cool until serving
For the salmon…
(It’s easy to remove the skin after it’s cooked, however you can remove beforehand if you prefer instead)
Mix the lemon, salt, and pepper into a large mixing bowl
Marinate the fish for approx 10 minutes (skin side up)
Heat butter/ghee in a pan over medium-high heat
Lay the fish skin-side down and cook for approx 10 minutes, flipping half way through
(Cooking time may vary slightly depending on the thickness of the filet- adjust accordingly)
Transfer salmon to a cutting board…
Remove skin, then slice into thirds or quarters
To plate…
Lay greens down on a plate, followed by microgreens
Add a large scoop of the beet slaw
Transfer the salmon slices onto the salad, laying them over the beet slaw
Sprinkle pistachios and microgreens over the top to garnish…
Enjoy immediately!
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