Gluten-Free Honey Lime Grilled Salmon Salad

Make salads interesting again with warm sweet and fiery grilled wild salmon served on a bed of superfoods!

Yield: 2 servings
Prep time: 5 minutes Cook time: 6 minutes

Gluten-Free Honey Lime Grilled Salmon Superfood Salad

A few weeks ago, I felt a cold coming on. One of those horrible summer colds that are always a pain to get over, so I reached for my superfoods and nipped it in the bud. Superfoods are nature's remedies for ailments like a common cold and this salad is filled to the brim with them! From the crunchy bed of spinach, red cabbage and carrot to the fresh wild salmon and the garlic and honey in the sauce--it is Superfood Central!

Chilli peppers--or flakes, in this case--are great for colds, but you know what else is? Garlic. It's why it's one of the prominent ingredients in my mucus buster cold and flu home remedy, perfect for when you haven't managed to ward the cold off and are suffering from a blocked up or a runny nose! This salmon dish is a lot more pleasant than that drink and still achieves the same benefits and more.

Ingredients:

For the salad
1/4 teaspoon red chili flakes
1/2 teaspoon ground ginger
1 teaspoon garlic powder
1 teaspoon ground arrowroot
1 lime
2 tablespoons coconut oil
2 tablespoons gluten-free soy sauce
2 tablespoons honey
230 grams salmon fillets or 2 large fillets
baby spinach leaves
red cabbage
carrots
Need a conversion? Use this handy chart.

Gluten-Free Low FODMAP Honey Lime Grilled Salmon Salad

If you're following a low FODMAP diet, you can easily make this recipe suitable for you, too. Swap the garlic powder with freshly sliced spring onions--only the green parts, remember! And instead of using honey, opt for agave nectar or maple syrup in equal quantities as the honey.

Did you catch the cooking time at the top of this recipe? Six minutes. Six. That's shorter than ... practically anything you have to do today. Six minutes to bliss and perfection and good for your superfood salad that will taste like you spent 60 minutes making it. That's a promise! Six little ol' minutes ... what are you waiting for? Oh, the instructions? Scroll on, my friend. 

Instructions:

1. Make the sauce by combining half of the coconut oil (one tablespoon) with the ginger, chilli flakes and the garlic, whisking together over a medium heat. Increase the heat and add the honey, soy sauce and juice of a lime. 
2. Bring to the boil and then add the arrowroot.
3. Brush the remaining coconut oil on a griddle pan and warm. When hot, add the salmon fillets skin side down and allow to crisp up and grill for two minutes. Flip over and cook for up to 4 minutes.
4. Chop as much cabbage as you'd like, grate as many carrots as you'll eat and mix together with the baby spinach while the salmon cooks.
5. Serve the salmon on top of the spinach, cabbage and carrots and dress with the sauce.