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):