Ingredients

SALMON

• 2 – 8oz. salmon fillets
• Pinch of Himalayan rock salt
• Dash of freshly ground pepper

SALAD

• ½ English cucumber, cut in half lengthwise then sliced
• 1 tomato, diced
• 4 sticks celery, diced
• 2 green onions, finely chopped

DRESSING

• 2 tablespoon fresh lemon juice
• 3 tsp extra virgin olive oil
• 2 tablespoon gluten-free Dijon mustard or stoneground
• 2 tablespoon water
• 1 clove garlic
• ¾ teaspoon fresh rosemary leaves – about 2 sprigs
• ¾ teaspoon fresh thyme leaves – about 4 bunches
• ¼ teaspoon sea salt
• Freshly ground pepper
• 1 teaspoon black mustard seeds
• ¼ cup flat leaf parsley, roughly chopped

Directions

1. Turn the broiler of your oven on and line a baking sheet with foil.
2. Place salmon on the foil and sprinkle with salt and pepper. Broil fish about 4-5 inches from the heat for approximately 10 minutes per inch of thickness. Thinner steaks take between 5-8 minutes. When salmon is golden brown on top, remove and set aside to cool.
3. Once cooled, break apart and place in a large bowl. Add cucumber, tomato, celery and green onions and set aside.
4. Place dressing ingredients in a small food processor or blender and pulse until smooth. Pour over top of vegetable mixture.
5. Sprinkle salad with fresh parsley and mustard seeds.
6. Serve on a bed of greens, as a sandwich filling, or straight up!