Ingredients:
Salmon:
1 tsp of avocado oil
4 (6-ounce) salmon fillets
Sea salt and pepper
Salad:
2 tablespoons rice vinegar
4 teaspoons avocado oil
1 tablespoon dark sesame oil
1 tablespoon low-sodium soy sauce (or Coconut Aminos)
1 teaspoon honey
2 cups shredded red cabbage
2 cups shredded green cabbage
1 cup shredded carrot
1/2 cup chopped fresh cilantro
3 green onions, thinly sliced
2 1/2 tablespoons crushed almonds
1 1/2 tablespoons sesame seeds
Directions:
Heat a grill pan over medium-high heat and add avocado oil to coat pan. Sprinkle salmon with salt and pepper. Add salmon to pan, skin side down (if applicable); cook 5 minutes. Turn salmon over; cook 2 minutes or until done.
While salmon cooks, combine vinegar, avocado oil, sesame oil, soy sauce, and honey in a large bowl, stirring with a whisk. Add cabbages, carrot, cilantro, and onions to the bowl; toss to coat. Divide salad evenly among 4 serving plates; top each with 1 salmon fillet. Sprinkle evenly with almonds and sesame seeds.
