RECIPE
Salmon & Cucumber Salad / 20 Minute Prep Time
STEP 2 INGREDIENTS
1 tbsp diced shallot
2 tbsp chopped parsley
Juice of 1 lemon
1/3 cup olive oil
Salt & Pepper (to taste)
Garlic powder
Onion powder
5 cups diced Persian cucumbers
2 cups red kidney beans
2 cups garbanzo beans
2 cups heirloom cherry tomatoes (halved)
DIRECTIONS
In a small mixing bowl, add diced shallots, chopped parsley, lemon juice & olive oil. Wisk together and set aside.
In a large mixing bowl, add chopped cucumbers, red kidney beans, garbanzo beans. Mix together well.
Add cherry tomatoes, onion powder, garlic powder, salt & pepper to taste. Mix together well and chill for at least 30 minutes
.STEP 2 INGREDIENTS
1 lb of wild caught Atlantic salmon (Cut into 2” strips, skinned & cubed) 1 tbsp olive oil
Salt & pepper
Onion powder
Garlic powder Paprika
DIRECTIONS
In a bowl, add cubed salmon, olive, plus seasonings, and mix together
Heat a skillet on medium high heat. Sear salmon on all sides for about 3-5 per side, or until golden brown.
Remove salmon from the skillet and set aside.