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Wistachio Crusted King Salmon Salad

August 31, 2021

Wistachio Crusted King Salmon Salad

Wistachio Crusted King Salmon Salad by Chef Robbie Routh

PROTEIN:
1/8th cup Wasabi Ginger or Sweet Stinger Almonds
1/8th cup Walnuts (optional)
6-8oz Salmon Filet
Salad:
1-2 handfuls Spring mix/ Power green mix
1/2 c blueberries
1/2 c  red onion thinly sliced
1/2 c shaved carrot
1/2 avocado sliced or diced its up to you
Dressing:
1/2c extra virgin olive oil
1/4c apple cider vinegar
1-2 tsp lemon juice
1/8th avocado
1/2 tbsp fresh garlic
1 tsp numeric
1/8 tsp Pink Himalayan Sea salt
1/4 tsp cracked black pepper
Garnish:
Quick Pickled Onions:
1/4 cup shaved red onion
1/4 apple cider vinegar 
1/4 cup water
1 tsp lemon juice
1 tsp lemon zest
1 tsp salt
2 tsp sugar
Instructions:
1. Crush almonds and walnuts in a food processor or chop until fine
2. Season fish with salt and pepper
3. Drizzle honey on the seasoned salmon to help the nuts stick
4. Pat the nut mixture on the salmon filet
5. Add a drizzle of oil in a sautè pan, and pan sear until preferred doneness
6. While fish is searing, add the ingredients for the dressing into a blender and blend until smooth
7. Add blueberries and either drizzle or toss (what ever your personal preference is)  1/4 cup of dressing on the salad, and drizzle remaining dressing on salmon. 


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