What you'll be getting:

Salmon Salad

Per Serving

1 fillet of salmon (Sockeye) 

140 g veggies (peppers, tomatoes, cucumbers, radishes, carrots, radish greens) 

40 g red leaf lettuce

100 g quinoa (cooked)

1 T oil 

2 T salad dressing (red wine vinegar, avocado oil, tarragon, salt, pepper, nutritional yeast, dijon mustard) 

Equipment needed: a pan and mixing bowl

 

 

Start heating up the oil in a non-stick pan. When it is hot, add the fish. 

Sear for 2 minutes. 

When the timer goes off, flip the fish over and set a timer for 3 minutes. Cover with a lid.

You can turn off the heat after you have placed a lid on the fish. 

In a bowl, add the lettuce and drizzle a little dressing on top, about half of what is given. 

Plate the lettuce. 

In the same bowl that had your lettuce, add the veggies and quinoa. Drizzle the rest of the salad dressing over top. 

Toss everything together. 

Top the lettuce with the veggies and then finish with the salmon. From start to finish this dinner takes under 10 minutes. Enjoy!

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630