Salmon with Baja Cabbage Salad
Active Time: 30 minutes / Cook Time: 6-9 minutes / Total Time: 30-40 minutes
Makes 4 servings
- For the Baja Cabbage Salad:
- ½ cup mayonnaise
- ¼ cup plain yogurt, dairy or non-dairy (regular and Greek are both fine here)
- Zest of a lime
- 1-2 tablespoons lime juice, to taste (from about 1 large lime)
- ¼ teaspoon fine sea salt, plus more to taste
- ¼ teaspoon cayenne pepper, or to taste
- ¼-1/2 teaspoon ground cumin, plus more to taste
- ½ cup cilantro leaves, roughly chopped plus 2 tablespoons finely chopped*
- ¼ cup chopped chives, divided
- 5 cups purple cabbage, thinly sliced (from about 1 small; you will probably have cabbage left over)
- 2 cups pea shoots OR arugula
- For the salmon:
- ½ tablespoon coconut oil
- 4 boneless, skinless salmon filets, about 6 oz. each
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper, plus more to taste
- In a large bowl, whisk together the mayonnaise, yogurt, lime zest and juice, salt, cayenne pepper, cumin, 2 tablespoons finely chopped cilantro and 2 tablespoons chives until well-combined.
- Add the cabbage, pea shoots, roughly chopped cilantro, and remaining 2 tablespoons chives to the dressing and use tongs to gently toss and coat the vegetables. Taste and adjust for seasoning. Set aside.
- In a large skillet, heat the coconut oil over medium-high. Pat the salmon dry and sprinkle evenly with the salt and pepper. When the coconut oil shimmers, add the salmon skinside UP to the skillet and cook, undisturbed, for 2-3 minutes, or until the salmon releases easily from the pan. Flip gently and cook 3-6 minutes longer, or to desired doneness.
- Place about 2 cups salad and 1 salmon filet on each of 2 plates. Serve.
- Package remaining salad and salmon in airtight containers for lunches tomorrow. Refrigerate until necessary. (The salmon is great flaked into the salad and eaten cold or at room temperature.)
*Don’t like cilantro? Use basil or parsley for a different spin.