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Ingredients
Salmon
- 2 salmon steaks about 6-ounces each
- 1 Tbsp extra virgin olive oil or avocado oil
- 1 tsp lemon juice freshly squeezed
- 1 clove garlic minced
- 1/2 tsp Tandoori Masala Seasoning Blend or to taste
- Himalayan pink salt to taste
- Black bepper freshly ground, to taste
Greens and Avocado
- 2 cups mixed leafy greens butter lettuce, spinach, arugula
- 1 avocado sliced
- 6-8 grape or cherry tomatoes
- 2 Lemon wedges for garnish
- fresh dill for garnish
- Aged balsamic vinegar for drizzling
Optional, for Serving
- vinaigrette salad dressing
- creamy mustard or aioli sauce
Ingredients
Salmon
Greens and Avocado
Optional, for Serving
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Instructions
- In a small bowl, mix olive oil, lemon juice, garlic, tandoori masala seasoning, salt, and pepper. Rub the mixture over both sides of the salmon steaks and let them sit for 15 minutes.
- Preheat a grill or grill pan over medium-high heat. Cook the salmon for about 4–5 minutes per side, until nicely charred and cooked through to an internal temperature of 145°F.
- Arrange leafy greens on two plates. Add even amounts of avocado slices and grape tomatoes. Place grilled salmon on top of the greens. Garnish with fresh dill and lemon wedges.
- Drizzle balsamic vinegar around the plate for flavor and presentation.
- Optionally, serve with vinaigrette dressing for the salad greens and avocado, and/or a side of creamy mustard or aioli sauce.
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