Zen Pomegranate Salad with Chili Salmon and Sesame Lime Dressing

Fish, fish sauce, low carb, Meyer lemons, Paleo, Pine Nuts, pomegranate seeds, Salads, Salmon, White Truffle Oil
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Put some great meditation music on in the kitchen, your chopping knife, and get these items together:
Ingredients
8 oz wild salmon fillet
For the marinade & dressing:
1/2 c. flaxseed oil
1/2 c. sesame oil
2 Tablespoons apple cider vinegar or rice vinegar
The juice of 9 limes
2 Tablespoons fish sauce
1 teaspoon chili oil
2 Tablespoons Sriracha hot sauce
2 Tablespoons Chili garlic sauce
2 Tablespoons sesame seeds
For the chopped salad:
3 cups assorted organic salad greens, chopped well
1/2 a red onion, chopped
2 green scallions, sliced small
1/2 cup pomegranate seeds
1/2 cup pine nuts
1 Tablespoon white truffle oil
Cracked black pepper to taste
1/2 European cucumber, chopped well
the juice of 1/2 of a Meyer lemon
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First, combine the dressing ingredients. Rinse & dry the salmon and place in a glass bowl. Drizzle the skin down salmon with some of the dressing to marinate, immediately turning the filet skin side up.
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Marinate for 15-20 minutes, then either bake or grill the salmon skin side down. The salmon is done when it flakes in the center.
Now chop up the salad greens and other salad veggies and place in a bowl. Add the pine nuts and pomegranate seeds. s3

Splash with the white truffle oil and a little Meyer lemon juice. Grind the black pepper over and toss.s2

Remove the skin from the salmon. Mound the chopped salad on the plate, and top with 1/2 of the salmon fillet. Drizzle with some of the reserved dressing.
Light a candle. Feed your soul. Feel the love.

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