Green Ginger Salmon Bowl

Ingredients

• 1 Head Green Cabbage

• 6-8 Stalks of Celery

• 1 Cucumber

• 1/4 Red Onion

• 1 Bunch Spinach

• 1 Bunch Cilantro

• 1 Bunch Parsley

• 1 Lime

• 1 Jalapeño

• 1 Ginger Root

• 1/2 Cup Olive Oil (more if needed to smoothen dressing)

• 1/3 Cup White Wine Vinegar

• 3 Tbsp Dijon or Honey Mustard

• 1 Tbsp Honey or Sugar for sweetness

• 1 Bunch Green Onions

• 1 Bag Bean Sprouts

• 1 Avocado

• Salmon Fillets (number of people being served)

• Salmon Seasoning - 1 tsp of each: seasoning salt, cayenne pepper, paprika, chili powder, cumin, & ground ginger (can be stored for later use if making only one fillet, or reduce to 1/2 tsp each).

Instructions

Makes Appx: 6-8 Servings (I make a large bowl of salad base and dressing, store them separately in the fridge and then eat over the course of the week).

Total Cook & Prep Time: 30 Minutes

1. Preheat a greased frying pan or BBQ for the salmon fillets (I used skin on).

2. While preheating, mix together salmon seasoning spices in a small bowl. Spread 1 tbsp of olive oil across the tops of the fillets. Rub spice mix onto the top of each fillet.

3. Once pan or BBQ is heated place the fillets on medium heat.

4. While salmon is cooking, dice up head of green cabbage and place in a large bowl (with a lid for easy storage). Flip salmon after about 6-7 minutes.

5. Dice celery, cucumber, and dice red onion - add to the cabbage bowl.

6. Finely dice cilantro and parsley and set aside 1/2 cup of both the parsley and cilantro for the dressing. Incorporate the rest into the cabbage and cucumber mixture.

7. Use a blender, immersion blender or food processor to prepare the green ginger dressing.

8. Chop spinach bunch (leaves and stems) and add to blender.

9. Add 1/2 cup of finely chopped parsley and cilantro into the blender. Add in olive oil and vinegar and blend until smooth.

10. Add zest of of 1 lime, following by the juice of the whole lime, mustard, honey/sugar, zested ginger (about 3 tbsp), and jalapeño diced (remove seeds unless you want it with a high spice level) - add all to the blender and combine until smooth.

11. Peel and slice avocado and dice green onion for topping the salad.

12. Remove salmon from heat, salmon skin should easily peel off.

13. Dole out desired amount of salad into a bowl along with desired amount of dressing. Toss until the cabbage mixture is coated in dressing.

14. Top with avocado, bean sprouts, salmon, and green onions.

Note: The base of the salad is very crunchy which allows it to hold for several days to a week in the fridge. Storing the dressing in a sealed container in the fridge will last a similar amount of time. We call this the big salad - great for a busy week when you do not have times to prep lunch each day.