Broiled Salmon with Cucumber, Radish Salad
Broiled Salmon with Cucumber, Radish Salad
Healthy, but oh so tasty too!
Ingredients
- Salmon
- 2 salmon fillets, 4 oz.
- 1 pinch salt and pepper
- 1 teaspoon olive oil
- Salad
- 1 cucumber, peeled in alternating stripes, sliced in half lengthwise and cut into 1/4" bias slices
- 3 radish, washed and cut into thin slices
- 1 cup fresh grape tomatoes, halved or vine ripened tomatoes, diced
- 1 chive or scallion
- 3 fresh basil leaves, sliced into strips
- 1 firm, ripe hass avocado, peeled and cut into slices or cubes
- 2 teaspoons champagne vinegar, red wine vinegar or fresh lime juice, to taste
- 1 1/2 tablespoons extra virgin olive oil
- 1 pinch salt and pepper
Instructions
Salmon
- Preheat the broiler.
- Place the salmon fillets on a foil lined oven pan.
- Season with salt and pepper and drizzle with olive oil.
- Place the salmon on an oven rack 6" below the broiler element.
- Cook for 6 minutes.
- Remove from the oven and set aside.
- Prepare the vegetables and herbs.
- In a bowl, whisk together vinegar (or lime juice), oil, and salt and pepper to taste.
- Combine all vegetable (except avocado) and herbs with the dressing.
- Divide the salad between 2 salad plates, making a nest.
- Place the salmon over the salad.
- Finish the salmon with slices of avocado placed neatly on top of the salmon.
- Note: You may also finish the salad with extra herbs, crumbled feta or blue cheese.
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