Wild-Caught Salmon Salad

Name: Wild-Caught Salmon Salad
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 6 to 8 servings
Ingredients: 1/2 cup organic tamari soy sauce; 1/4 cup Dijon mustard; 1/4 cup organic grade-A maple syrup; 2 tablespoons ground black pepper; 2 tablespoons sesame seeds; 1 tablespoon sea salt; 3 pounds Alaskan wild salmon fillets, cut into 7- to 8-ounce portions, skin removed; Serving suggestion: crispy greens such as baby greens, spinach and kale with tomato, avocado and micro greens

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Level: Easy

Total: 1 hr 25 min (includes marinating time)
Active: 45 min

Yield: 6 to 8 servings

Level: Easy

Total: 1 hr 25 min (includes marinating time)
Active: 45 min

Yield: 6 to 8 servings

Ingredients

1/2 cup organic tamari soy sauce

1/4 cup Dijon mustard

1/4 cup organic grade-A maple syrup

2 tablespoons ground black pepper

2 tablespoons sesame seeds

1 tablespoon sea salt

3 pounds Alaskan wild salmon fillets, cut into 7- to 8-ounce portions, skin removed

Serving suggestion: crispy greens such as baby greens, spinach and kale with tomato, avocado and micro greens

Directions

Whisk together the soy sauce, mustard, syrup, pepper, sesame seeds and salt in a large bowl. Add the salmon fillets and marinate for 30 to 40 minutes.
Preheat a flat skillet over medium-high heat. Sear the salmon for 4 to 6 minutes per side for desired doneness. Before removing from the skillet, brush each side once more with the marinade. Sear for a few more minutes to brown.
Serve the salmon with the greens and vegetables.

Cook’s Note

The salmon can also be served over veggies, such as zucchini, squash, asparagus, mushrooms and bell peppers sauteed in coconut oil, alongside greens, tomatoes and avocados.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.