-
Place dill, water, lemon juice, vinegar, mustard, garlic, 1/2 cup avocado, 1/4 cup oil and 1/4 teaspoon salt in a blender. Process until smooth, about 30 seconds. Refrigerate until ready to use.
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Heat the remaining 1 teaspoon oil in a large cast-iron skillet over medium-high heat. Sprinkle salmon evenly with pepper and the remaining 1/4 teaspoon salt. Add the salmon to the pan; cook until golden on the bottom and mostly opaque around the sides, about 4 minutes. Carefully flip the fillets; remove from heat. Let the fillets stand in the pan until cooked through, 2 to 3 minutes.
-
Combine salad greens, cabbage, carrots and the reserved dressing in a large bowl; toss gently until evenly coated. Divide the salad among 4 plates; top with the remaining avocado. Top each salad with a salmon fillet; garnish with additional dill, if desired.
,
, ,Low-Carb
, Place dill, water, lemon juice, vinegar, mustard, garlic, 1/2 cup avocado, 1/4 cup oil and 1/4 teaspoon salt in a blender. Process until smooth, about 30 seconds. Refrigerate until ready to use. Heat the remaining 1 teaspoon oil in a large cast-iron skillet over medium-high heat. Sprinkle salmon evenly with pepper and the remaining 1/4
, http://www.edamam.com/ontologies/edamam.owl#recipe_e0e09b65aa6cf47143d5d267d0ffe4eb
, 4
, Low-Carb
, Pescatarian,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free
, Sulfites
, Ingredients:
- ¼ cup nonfat plain yogurt
- 2 tablespoons finely chopped fresh ginger
- 2 cloves garlic, finely chopped
- 2 tablespoons lime juice
- 1 tablespoon freshly grated lime zest
- 1 tablespoon honey
- 1 tablespoon canola oil
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1¼ pounds salmon fillet, (about 1 inch thick), cut into 4 pieces, skin on, pin bones removed
- Watercress & Pickled Ginger Salad, untossed (recipe follows)
- Lime wedges, for garnish
,
, Place dill, water, lemon juice, vinegar, mustard, garlic, 1/2 cup avocado, 1/4 cup oil and 1/4 teaspoon salt in a blender. Process until smooth, about 30 seconds. Refrigerate until ready to use. Heat the remaining 1 teaspoon oil in a large cast-iron skillet over medium-high heat. Sprinkle salmon evenly with pepper and the remaining 1/4 teaspoon salt. Add the salmon to the pan; cook until golden on the bottom and mostly opaque around the sides, about 4 minutes. Carefully flip the fillets; remove from heat. Let the fillets stand in the pan until cooked through, 2 to 3 minutes. Combine salad greens, cabbage, carrots and the reserved dressing in a large bowl; toss gently until evenly coated. Divide the salad among 4 plates; top with the remaining avocado. Top each salad with a salmon fillet; garnish with additional dill, if desired.
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