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Marinated Salmon Salad with a Honey & Mustard dressing

by | Nov 27, 2023 | 0 comments
AuthorTessaCategory, DifficultyBeginner

A heart-healthy salad, that is packed full of flavour! Great to make a little extra to meal prep for lunches for the following days.

Yields2 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
Ingredients
Salad
 2 salmon fillets skin removed
 juice and zest of 1 lime
 1/2 tsp Changing Habits Ginger Powder
 1 & 1/2 tbsp coconut aminos or tamari
 2 avocado cut into cubes
 1 cup quinoa or rice cooked and cooled
 2 tbsp spanish onion diced
 1 & 1/2 cups cucumber chopped into cubes
 1 cup cherry tomatoes cut into halves
 Changing Habits Seaweed Salt to taste
 cracked Changing Habits Pepper to taste
 1 handful fresh mint leaves
Dressing
 1 tbsp dijon mustard
 1 tbsp honey
 1 tbsp Changing Habits Inca Inchi Oil
 2 tsp sour cream
 2 tbsp water
Directions
1

Remove skin from the Salmon and cut into cubes and place in bowl with the lime juice and zest, ginger powder and coconut aminos or tamari. Mix well.

2

Place in the fridge for 1+ hours, stirring occasionally.

3

Preheat oven to 180 degrees Celsius.

4

Place all of the salad ingredients (apart from the salmon) in a large bowl, season with salt and pepper and mix well.

5

Place the salmon on a lined baking tray and bake for 8 minutes. Remove and transfer into the bowl with the salad.

Dressing
6

Combine all dressing ingredients in a small bowl and mix well.

7

Split the salad between two bowls and drizzle with the dressing.

8

Enjoy!

Ingredients

Ingredients
Salad
 2 salmon fillets skin removed
 juice and zest of 1 lime
 1/2 tsp Changing Habits Ginger Powder
 1 & 1/2 tbsp coconut aminos or tamari
 2 avocado cut into cubes
 1 cup quinoa or rice cooked and cooled
 2 tbsp spanish onion diced
 1 & 1/2 cups cucumber chopped into cubes
 1 cup cherry tomatoes cut into halves
 Changing Habits Seaweed Salt to taste
 cracked Changing Habits Pepper to taste
 1 handful fresh mint leaves
Dressing
 1 tbsp dijon mustard
 1 tbsp honey
 1 tbsp Changing Habits Inca Inchi Oil
 2 tsp sour cream
 2 tbsp water

Directions

Directions
1

Remove skin from the Salmon and cut into cubes and place in bowl with the lime juice and zest, ginger powder and coconut aminos or tamari. Mix well.

2

Place in the fridge for 1+ hours, stirring occasionally.

3

Preheat oven to 180 degrees Celsius.

4

Place all of the salad ingredients (apart from the salmon) in a large bowl, season with salt and pepper and mix well.

5

Place the salmon on a lined baking tray and bake for 8 minutes. Remove and transfer into the bowl with the salad.

Dressing
6

Combine all dressing ingredients in a small bowl and mix well.

7

Split the salad between two bowls and drizzle with the dressing.

8

Enjoy!

Notes

Marinated Salmon Salad with a Honey & Mustard dressing
IngredientsDirections
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