🚨DUE TO THE SHORTAGE OF BEEF, ONCE SOLD OUT OF BEEF JERKY WE WILL NOT KNOW WHEN WE WILL BE ABLE TO PRODUCE AGAIN PLEASE SIGN UP FOR OUR NEWS LETTER AND MAKE SURE TO FOLLOW US ON SOCIAL MEDIA (@BACKATTACKSNACKS) TO STAY UP TO DATE🚨



Wistachio Crusted King Salmon Salad

Backattack Quick Brain Salad

Wistachio Crusted King Salmon Salad:

PROTEIN:
1/8th cup Wasabi Ginger or Sweet Stinger Almonds
1/8th cup Walnuts
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 ginger
1 tsp numeric
1/8 tsp Pink Himalayan Sea salt
1/4 tsp cracked black pepper
Garnish:
Quick Ginger Pickles:
1/4 cup shaved red onion
1/4 cup Julien Ginger
1/4 apple cider vinegar 
1 tsp lemon juice
1 tsp lemon zest
Instructions:
Crush almonds and walnuts in a food processor and chop until fine
Add salt and pepper , pat the nut mixture on the salmon filet and pan sear until preferred doneness.
While fish is searing, add the ingredients for the dressing into a blender and blend until smooth.
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.