Pan Seared Salmon with Cleansing Veggies
By: s.tonks92 April 14, 2018
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Spring is finally here and it's time to start filling our plates with fresh fruits and veggies to get ready for the warmer months. Consuming cooling foods with a high water content supports the body's natural elimination process and helps to shed the winter weight we may have put on with all the root veggies and holiday feasts.

 

Enjoy this cleansing salad tonight!

Ingredients
  • Salmon
  • Arugula
  • Tout Cru! Lemon and Dill Sauerkraut
  • Sunflower Sprouts
  • Almonds
  • Fennel
  • Granny Smith Apple
  • Water Melon Radishes
  • Honey Mustard Vinaigrette (Bulletproof Recipe)
Directions
  1. Preheat a large skillet over medium heat for 3 minutes.
  2. Coat salmon in olive oil and add a bit of oil to pan, salt and pepper to taste.
  3. Cook for 3 minutes skin side up. Turn salmon over and cook for 5 minutes, or until golden brown. Salmon is ready when it flakes easily.
  4.  Grate or spiralize watermelon radish.
  5. Finely slice fennel and apple using a mandolin - or a knife will work fine.
  6. Crush almonds.
  7. Combine all ingredients in a bowl.
  8. Drizzle Bulletproof's Brain Octane Honey Mustard Vinaigrette on top.

 

 

Bulletproof Honey Mustard Vinaigrette:

*Check out other great Bullet Proof dressings

https://blog.bulletproof.com/how-to-make-bulletproof-salad-dressings-with-brain-octane/

 

1/4 C  Apple Cider Vinegar

1/8 C EVOO

1/8 C Brain Octane

3 tbsp of Organic Mustard

2 tbsp of Raw Honey

Servings:
Yield:
Main Ingredient: Salmon, Watermelon Radishes
Categories: salad, gluten-free, dairy-free, lunch, main course,