Chef Roblé Ali’s Avocado Oil Salmon With Salad and Balsamic Dressing

Yield: 4 servings
Calories: 396
Theme: Dinner
Rating:  This recipe has not been rated

Avocado oil imparts a very mild avocado flavor, perfect for everything from salmon to salad dressings and all type of foods in between. Chef Roblé Ali likes to cook with this ingredient because it has the highest smoke point of any plant oil, making it a great choice for stir-frying, grilling, and pan roasting. Give it a try with this delicious salmon and salad recipe. 

Ingredients

  • 4 5-6 oz salmon filets
  • zest of 1 lime
  • 1/2 tsp cumin
  • 2 3/4 tbsp avocado oil
  • pinch of sea salt
  • pinch of black pepper
  • 1 5 oz box of baby arugula
  • 4 radishes, washed and sliced thin
  • 2 medium rainbow or orange carrots, washed, sliced thin lengthwise
  • 2 tbsp chives, chopped
  • 1/4 cup white balsamic vinegar
  • 1 tbsp Dijon mustard

Directions

1. Remove the fish from the fridge and temper at room temperature.

 

2. Preheat the oven to 375° F.

 

3. In a bowl, combine the lime zest, cumin, avocado oil, salt and pepper. Toss the fish in the bowl to coat.

 

4. Place coated fish on a bake sheet lined with parchment paper and cook in the oven for 8-10 minutes.

 

5. While the fish is cooking, make the dressing by adding the vinegar, mustard and salt into a small bowl. Whisk to combine and then slowly drizzle in the avocado oil, whisking continuously.

 

6. Remove the fish from the oven. In a bowl, add the arugula, shaved radish and carrots. Mix in 2-3 tablespoons of the dressing or to taste, season with sea salt.

 

7. To finish, drizzle a little dressing on the plate, place the fish over the dressing and season with a little more salt. Top with mixed salad, sprinkle with chives and serve.

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