Turkish Salmon with a Dark, Leafy Green Salad
Ingredients
Ingredients for the salad:
- 1 bunch collard greens chopped
- 2 handfuls spinach chopped
- 1 bunch of kale chopped
- 1 tbsp minced dill
- 1 tbsp minced parsley
- 1 tbsp minced mint
- 1 tbsp basil
- 1 cup broccoli sprouts
- 1 cup arugula sprouts
- 1/2 cup toasted almonds
Ingredients for the fish:
- 2 salmon fillets
- 1 tbsp walnut oil
- 1/8 tsp cayenne powder
- 1/8 tsp allspice
- 1/8 tsp chili powder
- 1/2 lime
- Salt and pepper to taste
Ingredients for the dressing:
- 4 tbsp olive oil
- 4 tbsp walnut oil
- 2 droppers of Bottle & Stone 300mg Daily Dose Natural Tincture
- 1/2 lemon juiced
- 1 tsp dijon mustard
- 1/2 tbsp elderberry vinegar*
- 1/2 tbsp peach vinegar*
- 1/8 tsp allspice
- 3 fresh basil leaves minced
- 1 sprig fresh dill minced
- 1 pinch fresh parsley minced
- Salt and pepper to taste
- *if you can’t find elderberry or peach vinegars apple cider vinegar will be delicious too!
Instructions
- Add the salmon fillets to a parchment lined pan. Brush the walnut oil over the salmon fillets and sprinkle with the spices. Squeeze the lime juice over the fish.
- Cover the salmon and let it marinate in the fridge for at least 20 minutes.
- While the fish is marinating, prepare the salad by chopping up the greens finely. Mince the herbs and toss well with the sprouts.
- For the dressing, mince the fresh herbs finely and add to a bowl with the olive and walnut oils, lemon, dijon, and vinegars. Whisk until combined.
- Add two droppers of Bottle & Stone 300mg Daily Dose Natural Tincture, salt and pepper and whisk well.
- Preheat the oven to 375 F and cook the salmon for 12-15 minutes, depending on the thickness of the fish.
- Pour the dressing over the salad and toss well. Chop the toasted almonds and assemble salad with the cooked salmon.
What do you think?