Ingredients
Serves 1–2
Salad
- ½ cup cooked beets (pickled store-bought is fine)
- ½ cup shredded kale leaves
- ½ cup light feta, crumbled
- ½ cup cherry tomatoes
- 1 tbsp red onion (pickled onion optional)
- 2 tsp chopped fresh dill (or dried dill weed)
- 2 tsp olive oil
- 1 tsp apple cider vinegar
- 1 tsp balsamic vinegar
- ½ tsp garlic powder
- ½ tsp dried basil
- 1 pinch salt and pepper
Salmon
- 1 fillet wild-caught salmon
- 1 tsp Dijon mustard
- 1 tsp olive oil
- 1 tsp liquid honey
- 1 tsp paprika
- 1 pinch pepper
- 1 tsp sea salt
Method
- Combine the dressing ingredients (olive oil, both vinegars, garlic powder, basil, salt, pepper) in a bowl. Add kale, beets, and red onion. Let marinate in the fridge for at least 10 minutes while you prepare the salmon. Add tomatoes just before serving.
- Whisk the salmon marinade together and coat the fillet.
- Heat a pan to medium and place the salmon in. Sear 3–4 minutes per side until cooked through.
- Plate the salad, top with the cooked salmon and crumbled feta, and serve.