Our Paleo Family

Summer Salmon Salad (Paleo and AIP option)

I served my family tuna salad, raw vegetables and potato chips for dinner last night. I felt so free! I spent about 10 minutes making the tuna salad and slicing the veggies, put it in the fridge and then had free time until my husband came home and it was time to eat.

What I wondered was why I don’t make dinner easy on myself more often.

So tonight I tried it again. This dish is essentially a stir fry, but chilled. It was so flavorful and refreshing and I could make it completely ahead of time and just assemble when dinner time arrived. It was perfect. My son declared this his favorite salmon ever. This is the same child who wrote this song for me a few months ago when he found out we were having salmon for dinner:

“Pink fish is nasty,

pink fish is gross,

pink fish is what we hate the most!”

His comments tonight were high praise indeed. My daughter inhaled her’s as well. Though she had her sights set on some popsicles we made the other day so she was highly motivated.

But don’t take our word for it, give this one a try for yourself. It’s refreshing, super healthy and totally delicious. Leave the mayo out of the sauce and it’s completely AIP compliant.

Feel free to use whatever vegetables your family loves or you happen to have on hand. You could even serve this with some nori sheets and make your own sushi rolls. Then you could eat with your hands and who doesn’t love that?

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Summer Salmon Salad
Print Recipe
A chilled version of stir fry with lots of flavor and the low hassle of a make ahead meal.
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
20 minutes 30 or more minutes to chill
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
20 minutes 30 or more minutes to chill
Summer Salmon Salad
Print Recipe
A chilled version of stir fry with lots of flavor and the low hassle of a make ahead meal.
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
20 minutes 30 or more minutes to chill
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
20 minutes 30 or more minutes to chill
Ingredients
Salad
Dressing
Servings: servings
Instructions
  1. Heat a large non-stick pan over medium high heat, add 1 tsp. oil and onions. Sprinkle on a little salt and pepper and sauté until slightly browned, 5-8 minutes. Transfer to a bowl and refrigerate.
  2. Add sliced squash, carrots, mushrooms, additional oil if needed, a little salt and pepper and sauté about 5 minutes, until cooked to your liking. You really just want to get them to the point of no longer being raw. Add to bowl with onions and refrigerate.
  3. Add a little more oil to the hot skillet and add salmon skin side down (if your's has skin) and sear for 1-2 minutes. Flip, carefully remove the skin, sprinkle on salt and pepper, cover with lid and cook for 2-3 minutes. Flip, season this side and continue to cook until salmon is done to your liking. For just slightly translucent in the center of the thickest part of my filet, this took 6 minutes total. Remove fish from skillet and refrigerate.
  4. To make the dressing, combine all ingredients in a small saucepan, whisk well and simmer for 5 minutes, until reduced slightly. Set aside until time to serve. If you are making this way ahead of time, refrigerate the dressing.
  5. To assemble dish, portion the rice, fish and vegetables evenly into bowls and drizzle with dressing.
Recipe Notes

The dressing tastes salty on its own so do not over season your fish and vegetables.

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