Ingredients
Salad
- 1 fillet wild sockeye salmon
- 1/2 tsp chipotle powder
- salt and pepper to taste
- 1 tsp olive or avocado oil
- 1 cup mixed greens
- 1 cup arugula
- 1/2 cup cherry tomatoes sliced in halves
- 1/2 cup red onions thinly sliced
- 1/2 avocado diced
Dressing
- 1/3 cup olive oil
- 1 garlic clove
- 1/4 cup fresh cilantro packed
- 1/2 lime juice
- salt and pepper to taste
Instructions
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Heat 1 teaspoon oil in a skillet over medium high heat. Season the salmon with chipotle powder, salt and pepper and cook skin side up for 1-2 minutes. Flip and cook another 3-4 minutes until done.
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While the salmon cooks, add dressing ingredients to a food processor and blend until smooth.
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Combine arugula, mixed greens, cherry tomatoes, red onion and avocado in a large bowl. Top with salmon and drizzle with dressing.
