Paleo Coconut Orange Superfood Salmon Salad
- 4 ounces, weight Salmon
- 1/4 cups Orange Juice
- 1 teaspoon Coconut Oil
- 1 teaspoon Honey
- 1-1/2 cup Baby Kale
- 1-1/2 cup Baby Spinach
- 2 Small Tangerines, Broken Into Segments
- 3 Tablespoons Pomegranate Seeds
- 1/2 Avocado, Sliced
- FOR THE VINAIGRETTE:
- 1/2 Tablespoons Coconut Oil
- 1 teaspoon Honey
- 2-1/2 Tablespoons Orange Juice
- Small Pinch Of Salt
- 1. Place salmon in a small dish and cover with orange juice. Cover and refrigerate for at least 2 hours.
- 2. Once the salmon has marinated, preheat oven to 400u0b0F and spray a small baking dish with cooking spray.
- 3. Heat coconut oil in a small pan on medium high heat. Spread honey all over both sides of the salmon and place into the pan. Cook until golden brown, just 1-2 minutes. Flip and cook again. Place the salmon into the baking dish and cook until it flakes with a fork, about 8-10 minutes.
- 4. While fish cooks, mix together kale, spinach, tangerines, pomegranate seeds and avocado in a large bowl.
- 5. For the vinaigrette, in a small, microwave safe bowl, melt coconut oil and honey, about 20 seconds. Whisk in orange juice and a small pinch of salt.
- 6. Top salad with cooked salmon and toss with vinaigrette.
- 7. Devour.
salmon, ubc, coconut oil, honey, spinach, tangerines, pomegranate seeds, avocado, vinaigrette, coconut oil, honey, orange juice, salt
Taken from tastykitchen.com/recipes/salads/paleo-coconut-orange-superfood-salmon-salad/ (may not work)