Seared Salmon and Savory Salad

Time needed: 30 minutes

A lot of color and flavor in 30 min-ish. Pour yourself some of your favorite lchaim, put on some tunes, and let’s get to work.

Serves two adults and a little one.

Ingredients:
Salmon (2lb)
Lemon (2)
Microgreens (or spinach, etc.)
Fresh Herbs (Parsley, Cilantro, Basil, etc.)
Radish (6?)
Red Onion
Cabbage
Feta (or Goat Cheese or Blue Cheese)
Seasoning
EVOO
Coconut Oil
Seasonings
Rice Vinegar (if you have)
Sesame Oil (if you have)

1. Lightly Marinate Salmon

   Take half or full lemon and squeeze over salmon. Lightly season with salt (or your favorite seasoned salt; I prefer Tajin)

2. Start the Salad

   While the salmon is bathing, start cutting some onion (about half). If you start crying, remember that these are tears of hunger, but you will eat soon. Now cut and add some radish. Season with salt (Tajin is good for everything), pepper (fresh ground is great), and herbs (fresh is fantastic, but dried works too). Now squeeze half a lemon, and let that simmer. Cut up a third of a cabbage (to same size as onion and radish), and pour some rice vinegar (or apple cider) over the cabbage. Let the salad take a breather.

3. Fry that Fish

   Find a pan that can fit all of the fish (if one large piece, cut up into more manageable pieces), and let it heat up on high. Once the pan is hot, put some coconut oil (or other high-heat alternatives) to coat the whole pan and let it melt. Throw some recommended seasonings as you prefer: (seasoned) salt, pepper, dill, chili pepper, cayenne, paprika, garlic powder, and anything else that makes you happy. Swirl around the pan, and as soon as it starts sizzling, get that salmon in there skin-side up.

4. Meanwhile

   Grab a handful (or two) of greens, chop it up and add it to the salad. Same with a handful of fresh herbs. Pour some olive oil to cover the salad, and mix that baby up. Cover with feta (and/or other recommended cheese).

5. How does the salmon look?

   Is the pink gone? If it is, peek under the fish to see if it is charring, but not burning. Have some of your lchaim, and now may be a good time for a refill anyway. When you are ready flip the pieces. While those fishies are frying put the salad, plates, napkins, etc. on the table.
   
   Serve with bread, olives, wine, or whatever makes you happy inside. You look hungry bubale, go eat some food.