The contrast of warm salmon with cool greens and crunchy quick-pickled veggies is really nice, but this salad is equally as good when the fish is cooked ahead and chilled so that the whole salad is served cold. Try it with tuna instead of salmon as well.
Serves 4
Prep: 10 minutes
Closed Pot: 10 minutes
Total: 20 minutes
1 cup cider vinegar
½ cup thinly sliced radishes
½ cup matchstick carrots
½ cup thinly sliced cucumber
½ teaspoon salt
4 skinless salmon fillets (4 ounces each)
Cracked black pepper
2 tablespoons avocado oil
2 tablespoons fresh lemon juice
3 tablespoons Whole30-compliant hot sauce
1 package (5 ounces) mixed salad greens
2 tablespoons chopped fresh chives
In a small bowl, combine the vinegar, radishes, carrots, cucumber, and ¼ teaspoon of the salt. Let sit while preparing the salmon.
Add the rack and 1 cup water to a 6-quart Instant Pot. Season the salmon with remaining ¼ teaspoon salt and the pepper. Place the salmon on the rack. Lock the lid in place.
Select Manual and cook on high pressure for 3 minutes. Use quick release. Remove the salmon.
For the dressing, whisk together the oil, lemon juice, and hot sauce in another small bowl. Drain the vegetables; discard the vinegar. Arrange the greens on serving plates and top with the vegetables. Use a fork to break the salmon into chunks. Add the salmon to the salads. Drizzle with the dressing and sprinkle with the chives.