This refreshing salad is super quick to make and it’s the perfect blend of veggies, protein, fiber and healthy fats. I made this salad with leftover cooked salmon from last night’s dinner. Whenever I am cooking salmon, I love to cook some extra so I can use it the following day making a delicious salad like this one. Cooking salmon is super easy and takes about 15 minutes to prepare.
INGREDIENTS:
FOR THE SALAD:
- 1 large English cucumber, chopped
- 2 celery stalks, chopped
- 1/2 avocado, chopped
- 1 handful fresh dill, chopped
- 1 handful fresh flat-leaf parsley chopped
- 1 small lime, juiced
- 1/2 lime zest
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
FOR THE SALMON:
- 16 ounce wild Alaskan salmon fillet, cut into 4 pieces
- Coarse-grained salt
- Fresh ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons ground coriander seeds
DIRECTION:
FOR THE SALMON: Preheat the oven to 450 degrees F. Season salmon with salt, pepper and garlic powder. Place salmon, skin side down, on a non-stick baking sheet. Bake until salmon is cooked through, about 12 to 15 minutes. Set aside to cool, then flake one piece (approximately 4 oz) of salmon into large pieces. NOTE: The salmon can be cooked up to 3 days ahead. Cool for less than one hour. Store in a sealed container and refrigerate until needed.
FOR THE SALAD: In a medium mixing bowl, mix and toss together all the ingredients. Fold in flaked fish and adjust seasonings to your liking. Enjoy!
