Salmon Salad with Toasted Pecans


 

Whole30 Day 15 Dinner: my favorite way to enjoy salmon is served raw over a tiny bed of sushi rice with a light soy sauce flavor and generous dab of wasabi paste. The other half however, prefers it medium well as the centerpiece of her entree. Since she has consumed a plethora of salmon dishes while on her business travels, I left this salmon salad up to her. Not being a big fan of cooked salmon, I did rather enjoy this salad and wiped out my serving. Still, I sure would have enjoyed a big plate of smoked salmon sushi or sashimi instead.

Salmon Salad

Ingredients:

2 Salmon Steaks

1 head of Leaf lettuce, or lettuce of choice

about a cup chopped Raw Veggies of choice

1/4 cup Pecans, toasted and rough chopped

about 2 Tbsp compliant or homemade Balsamic Dressing, or dressing of choice

2 Tbsp Grapeseed Oil

1 tsp Smoked Paprika

1/4 tsp Hickory Smoked Salt

Method: 

In a plastic ziplock bag mix the oil, smoked paprika and hickory salt. Add in the salmon steaks, seal the bag, and gently toss the steaks in the oil until well coated. Set in the fridge to marinate for at least one hour.

Preheat the oven to 350 degrees. Lightly coat a casserole dish with oil. Remove the steaks from the marinade and place in the casserole dish. Discard the marinade. Roast the salmon in the oven about 15 to 20 minutes, or until an instant read thermometer reads 145 degrees. Remove from the oven and allow to rest until room temperature. Once cool shred the salmon into bite sized pieces.

To assemble the salad, layer the lettuce and raw veggies and top with the cooled salmon. Finish the salmon with the toasted pecans and Balsamic dressing. Toss and finish with salt and black pepper, if desired.

 

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