Salmon Spring Salad

Take the salmon out of the refrigerator, rinse under cold water, pat dry and set aside.

• 8.8 oz Salmon, fresh

Cut the kohlrabi, beet, and apple into thin strips. Slice the spring onion and put everything in a bowl.

• 3.5 oz Kohlrabi (or turnip) (w/o skin)
• 1 Beet (~ 2.9 oz)
• 1 Apple (~ 6.3 oz)
• ½ Green onion (~ 0.6 oz)

Season with apple cider vinegar, olive oil, soy sauce, and honey.

• 1 Tbsp Cider vinegar
• 2 tsp Olive oil
• 1 Tbsp Soy sauce, light
• 1 ⁠½ tsp Honey

Score the skin of the salmon and season with salt and pepper. Heat the canola oil in a non-stick frying pan over medium heat.

• Salt
• Black pepper
• 1 Tbsp Canola oil

Sear the salmon on high heat, skin-side down. When its flesh turns white on the sides, turn and finish off for approx. 1-2 minutes.

Serve the salad with salmon and top with the peanuts.

• 1 ⁠½ Tbsp Peanuts, roasted

Enjoy your meal!