This salad is gluten-free, low glycemic and packed with flavor and nutrition! Miranda Kerr served it during her lunch interview with 60 Minutes Australia. Chef Kate McAloon loves to make it instead of chicken salad sometimes. It’s light and delicious and makes the perfect lunch served on a bed of fresh greens. It’s also great as a sandwich filling or on top of cucumber slices as a quick snack or passed appetizer. Please use organic ingredients whenever possible!

Salmon Salad with Herbs and Toasted Seeds

Ingredients

1 Pound salmon (fresh or frozen wild caught)

2 ½ Tablespoons olive oil (reserve 1½ Tablespoons for sautéing)

½ Cup celery (finely chopped)

½ Cup red or yellow onion (finely chopped)

1 Tablespoon green onion (finely chopped)

2 Tablespoons parsley (finely chopped) (reserve a little for garnish)

2 Tablespoons cilantro (finely chopped) Reserve a little for garnish)

2 Tablespoons mint leaves (finely chopped) (reserve a few whole leaves for garnish)

2 Tablespoons toasted sunflower seeds

2 Tablespoons toasted pumpkin seeds

½ Teaspoon sea salt (or more to taste)

Freshly ground pepper (to taste)

Red pepper flakes (to taste)

1 Tablespoon *Braggs Liquid Aminos

1 Tablespoon agave sweetener

½ to ¾ Cup mayonnaise or vegan mayo

Preparation

To prepare the salmon (thaw if using frozen fish) remove the skin and bones. You can have your fishmonger do this too. Cut the salmon in about 1 inch pieces. Heat a large sauté pan over medium high heat. Add olive oil and heat for 1 to 2 minutes. Add the salmon and cook while stirring occasionally until well cooked. It’s ok if it crumbles a bit. Remove from heat and cool. Check to see if there are any small bones and remove. In a medium large sauté pan heat the olive oil and add the celery, onion, green onion, parsley, cilantro, and mint. Sauté for about 4 minutes stirring often until tender, but not browned. Add sunflower and pumpkin seeds, sea salt, pepper, and pepper flakes and continue cooking for 2 to 3 minutes stirring often. Add Braggs and agave and stir well. Remove from heat and cool. Add the sautéed veggie mixture to the salmon and add mayonnaise then gently mix until well combined. You can serve as is or on a bed of greens (lightly tossed with olive oil, lemon, sea salt, and pepper.) Chef Kate likes to serve the salad on arugula and micro greens. Garnish with herbs & serve immediately or refrigerate and serve later.

Visit Chef Kate at www.chefkatealiveandcooking.com and the Kora Organics Blog (under Chef Kate) for more healthy organic recipes and articles.

“Savor Every Morsel Of Life” Chef Kate

*Braggs Liguid Aminos (www.braggs.com)

Image by: Peter Turner (www.magiclanternproductions.com)