Chef James Foster Colson

Salmon, especially Chinook (king) salmon, is one of the best sources of omega-3 fatty acids, which have powerful anti-inflammatory properties. One serving of this flavorful salad contains 37grams of protein, 103% of the daily value for omega-3's as well as 123% DV for vitamin D and 122% DV for tryptophan. Enjoy!

Prep and Cook Time: 20 minutes

Ingredients:
1½ lbs salmon filet, cut into 4 pieces, skin and bones removed
1 TBS Dijon mustard
½ TBS honey
1 large cucumber, peeled (if not organic), cut in half lengthwise, seeds scooped out, diced in ½ inch cubes
1 large ripe fresh tomato, seeds, excess pulp removed, diced
1 medium ripe, but firm avocado, diced in ½-inch cubes
2 TBS chopped fresh chives (or 2/3 tsp dried chives)
3 medium cloves garlic, pressed
1½ TBS chopped fresh dill (or 1½ tsp dried dill weed)
2 + 1 TBS fresh lemon juice
1 TBS extra virgin olive oil
salt and cracked black pepper to taste


Directions:

Press garlic and let sit for 5 minutest to bring out its health-promoting properties.
Preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
Rub salmon with 2 tsp fresh lemon juice, salt, and pepper.
While pan is heating, mix together cucumber, tomato, avocado, chives, garlic, and dill in a bowl and set aside.
Place salmon on hot pan and cook for about 7 minutes, depending upon thickness.
Divide cucumber mixture between 4 plates and serve with salmon.
Serves 4