By Dr. Axe.com

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TOTAL TIME: 20 MINUTES

SERVES: 4

 

 

INGREDIENTS:

Salmon:

• 4 salmon fillets, wild caught

• salt and pepper

• 1 tablespoon grapeseed oil

• 2 teaspoons lemon juice

Dressing:

• 1/4 cup German or Dijon mustard, preferably with an apple cider vinegar base (as opposed to distilled white vinegar)

• 3 tablespoons raw, local honey

• 2 tablespoons goat’s milk yogurt or soaked raw cashews

• 1 teaspoon chipotle powder

• ½ teaspoon garlic powder

• dash of salt

Salad:

• 12 ounces baby kale

• 3 green onions, chopped

• 1 red pepper, chopped

DIRECTIONS:

1. Heat the oven to 400 F.

2. Heat a large all-metal skillet over medium-high heat. Lightly salt and pepper both sides of the salmon fillets. Add the grapeseed oil, then the salmon fillets. Sear the salmon for 3 minutes. Flip the salmon and sear 3 minutes more.

3. Turn off the heat and put the skillet in the oven for 5 minutes to finish. While the salmon is baking, prepare the salad dressing.

4. In a small bowl, combine the mustard, honey, yogurt, chipotle powder, garlic powder and salt. Stir together until well incorporated. If using cashews instead of yogurt, place all ingredients in a blender, add 2–4 tablespoons water, and puree until smooth. Set aside.

5. Remove the salmon from the oven and transfer it to a plate. Sprinkle the fillets with the lemon juice and allow to rest while preparing the rest of the salad.

6. Divide the kale between 4 plates and top with the green onions and red pepper. Drizzle the salads with the dressing. Place 1 salmon fillet on top of each salad.