Wild Salmon Over Grilled Romaine & Fennel Salad
May 16, 2023
Makes: 2 servings
Ingredients
2 x 6-oz wild-caught salmon filets
¼ tsp granulated garlic powder
1 large fennel bulb, cut into quarters (keep fennel fronds for dressing)
1 zucchini, sliced on a bias, ¼ inch thick.
1 cup cherry or grape tomatoes
1 head of romaine lettuce, cut in half
2 tbsp fresh turmeric, peeled and grated
2 tbsp each orange juice and zest
1 scoop Reignite Wellness™ Collagen Peptides Powder (optional)
1 scoop Reignite Wellness™ Sparkling C Powder (optional)
Directions
1Place all dressing ingredients in a small blender and blend for 1 minute. Transfer into a jar or airtight container. Place in the refrigerator until ready to use.
2Pre-heat oven to 400°F. Toss cut fennel bulbs in a bowl with ¼ tsp sea salt and 1 tbsp avocado oil. Place on a sheet pan and put in the oven for 30-40 minutes, or until roasted and browned. Take out and set aside.
3Put oven on broil setting. Move the oven rack to second from the top slot. Toss zucchini slices and cherry tomatoes in 1 tbsp avocado oil. Place on a sheet pan and sprinkle salt on top. Broil in the oven for 10 minutes. Take out to cool.
4Season salmon with spices and zest. Drizzle avocado oil on top. Place on the second rack under broiler for 8 to 10 minutes. Take out of broiler and set aside.
5Cut the ends off the romaine lettuce. Cut lettuce in halves lengthwise and rinse under cold water. Soak in cold water for 5 minutes and rinse several times. Drain and pat dry with a paper towel. Drizzle and rub remaining ½ tbsp avocado oil on the inside of the leaves. Sprinkle remaining ¼ tsp salt on top.
6Heat a grill pan or grill up to high heat. When hot, place romaine lettuce facing down for 1 to 2 minutes. Take off and place on a plate. Repeat with remaining lettuce. Only grill one side.
7Place lettuce on the plate with zucchini, tomatoes, and fennel. Place salmon on top and drizzle dressing over salad. Enjoy!
8Store leftovers in an airtight container in the refrigerator. Consume within 24 hours.
