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rachelbruskoff.com | Los Angeles/ Santa Barbara, California 

©2017 by Rachel Bruskoff

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Green Salmon Salad Bowl

February 2, 2018

This is something I just threw together for lunch one day from what I could find in my fridge.  Bringing leftovers together with some fresh greens, this came out to be a delicious salad bowl!

 

 

Prep Time: 10 minutes

Cooking time: 15 minutes

Servings: 1 or 2

 

 

Ingredients:

Salmon, 1 small filet, pre- cooked (baked, pan fried, etc.)

1 tablespoon Honey Mustard dressing

1/2 cup Sugar Snap Peas, diced

1/4 cup Spinach, sliced thin

1/2 cup bell pepper, diced

1 tablespoon Lebanese garlic spread (I use a premade spread)

1 teaspoon flaxseed

1 tablespoon roasted pepitas

2 teaspoon oil (for pan)

Salt and Pepper to taste

 

 

 

Procedure:

Step 1:  Place Salmon in a bowl. Use forks and pull apart into into small pieces

Step 2:  Heat up a small pan and pour 1 teaspoon oil in

Step 3:  Place shredded salmon in pan with honey mustard

Step 4:  Stir constantly to incorporate and cook the honey mustard with the salmon, this shouldn't take long; 5 minutes max.

Step 5:  Remove pan from heat and place salmon in the bottom of a bowl

Step 6:  Heat pan up again over high heat and add 1 teaspoon oil

Step 7:  Once the pan is hot, add peppers and saute until lightly browned

Step 8:  Remove peppers from heat and place on one side of bowl atop salmon

Step 9:  Place spinach and sugar snap peas in bowl atop salmon

Step 10:  Add garlic spread into bowl

Step 11:  Garnish with roasted pepitas and flax seeds

Step 12:  Season to taste!

Step 13:  Stir all together and enjoy!

 

 

 

 

 

 

 

 

 

 

 

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