Turkish Salmon with a Dark, Leafy Green Salad

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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.
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Turkish Salmon with a Dark, Leafy Green Salad