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coconut oil oregano thyme paprika cayenne salt black pepper onion powder garlic salmon romaine garlic lemon juice water fish sauce Worcestershire sauce Dijon mustard avocados
Viewed: 73 - Published at: 7 years agoIngredients
- 1 Tablespoon Coconut Oil
- 1/2 teaspoons Oregano
- 1/2 teaspoons Thyme
- 1/2 teaspoons Smoked Paprika
- 1/4 teaspoons Cayenne
- 1/4 teaspoons Sea Salt
- 1/4 teaspoons Black Pepper
- 1/4 teaspoons Onion Powder
- 1/4 teaspoons Garlic Powder
- 2 whole Salmon Fillets, Skin On, Preferred Serving Size
- 1 whole Head Of Romaine
- 3 cloves Garlic, Minced
- 3 Tablespoons Lemon Juice
- 2 Tablespoons Water
- 1 Tablespoon Fish Sauce
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Dijon Mustard
- 2 whole Avocados, Peeled And Pitted
Method
- For the salmon: Melt coconut oil in a skillet on medium heat.
- Mix all of the spices together and spread them out on a plate.
- Dip both sides of your salmon fillets in this spice mix.
- When the pan is nice and hot add the salmon.
- Turn down the heat just a tad.
- Cooking time will vary depending on the thickness of your salmon.
- For thin pieces start with 2 minutes per side; for thicker fillets go with 3 or 4.
- Note: This recipe easily doubles or triples if you are feeding more people.
- For the salad: Rip up the head of Romaine lettuce and put it into a bowl.
- Add all of the remaining salad ingredients into a blender or food processor and whip until smooth.
- Alternatively you could mash up the avocado by hand and mix everything in until well incorporated.
- This is enough dressing for 2 salads; if you want less just divide the recipe in half.
- Add dressing over the lettuce as desired and toss to coat.
- Note: Vegans could sub out the fish sauce and Worcestershire sauce for the same amounts of miso and tamari plus a sprinkling of your favourite seaweed.
