4 wild salmon fillets, 4 oz each
1 tablespoon Dijon mustard, divided
3/4 teaspoon dried parlsey
1/2 teaspoon kosher salt
fresh black pepper, to taste
1/4 cup chopped red onion
4 teaspoons extra virgin olive oil
2 tablespoons apple cider vinegar, recommend: Braggs
1/8 teaspoon garlic powder
1 cup halved cherry tomatoes
8 ounces avocado, diced (from 2 small)
4 cups chopped romaine lettuce
1 1/2 cups red cabbage, shredded
1-Season salmon with 2 teaspoons of the Dijon, 1/2 teaspoon dried parsley, 1/4 teaspoon salt and black pepper.
2-Adjust the oven on the second rack. Broil salmon 6 to 7 minutes, until cooked through.
3-In a large bowl, combine the red onion with olive oil, 1 1/2 tablespoons apple cider vinegar, 1 teaspoon remaining Dijon, garlic powder, 1/4 teaspoon parsley, 1/4 teaspoon salt and pepper to taste; let it sit about 5 minutes, so the flavor of the onion mellows.
4-Add the tomatoes, avocado and toss. When ready to serve, toss in chopped lettuce and cabbage, finish with the remaining 1/2 tablespoon of vinegar, taste for salt and pepper and adjust as needed.
5-Divide the salad in 4 bowls and top each with salmon.