This delicious salad happened because my usual salmon recipe got a little boring. I wanted something different, so I got creative and shredded the fish after cooking, added a few ingredients, and had a fabulous lunch!
You can easily adjust any of the measurements to suite your tastes. This recipe is really more of a guideline to get you started.
If you need more fat in your eating plan, you can easily make this even more moist with the addition of a tablespoon or two of a healthy, light-flavored oil such as grapeseed, or light virgin olive oil.
It’s a fast and simple salad to make and will keep you full until your next meal!
- 3/4 lb. salmon fillet
- 1/2 tsp. garlic powder
- 1 tsp. dried dill
- 1 cup chopped cucumber
- 1/2 cup chopped avocado
- 1 tbsp. balsamic vinegar
- salt and pepper to taste
- Preheat oven to 350 F.
- Place the salmon in an oiled baking dish or skillet.
- Sprinkle the garlic powder and dill over the top.
- Cover with foil and bake at for 20-25 minutes, depending on the thickness of your fillet. It's done when the salmon easily flakes with a fork.
- Allow to cool slightly, and transfer fillet to a mixing bowl.
- Shred the fish by stirring with a wooden spoon.
- Mix in the cucumber, avocado and vinegar.
- Add salt and pepper to taste and stir well to combine.
- Serve by itself or over lettuce with a mild vinaigrette. And if you need more fat in your eating plan, simply add some mild-flavored oil to this. Easy!
(May not be totally accurate):