Ingredients
For the Salad:
4 oz. grilled salmon
2 oz. baby arugula
2 oz. baby spinach
2 oz. fresh pineapple
For the Vinaigrette:
3 oz. extra virgin olive oil
1 oz. coconut aminos
1 oz. sriracha
1 oz. rice wine vinegar
Juice of 2 limes
Salt and pepper to taste
Directions
- Add a small amount of extra virgin olive oil and salt/pepper to the raw salmon. Set aside.
- Dice the fresh pineapple and set aside.
- Make the vinaigrette by combining the coconut aminos and rice wine vinegar into a bowl. Slowly drizzle in the extra virgin olive oil in and whisk into an emulsion. Add sriracha and juice of 2 limes; stir well and set aside.
- Place the salmon into a hot pan and cook for several minutes on each side.
- Add arugula and spinach to the vinaigrette and toss well.
- Place the dressed salad onto a plate, add pineapple pieces and top with seared salmon.
Recipe yields 1 serving
Calories: 276
Fat: 15.6g
Saturated Fat: 2.6g
Cholesterol: 45mg
Sodium: 519.5mg
Protein: 23.6g
Carbohydrate: 14.7g