Gastography

A quick little salmon salad for lunch that packs in a respectable 23g protein.

Gluten-free, paleo, pescatarian

Salmon & Apple Salad

8 oz. salmon

1/2 bunch celery, ~ 3/4c. when chopped fine

1 Granny Smith Apple

2 Tbsp. capers

Juice of 1/2 lemon

1.5 Tbsp. pickled ginger

Small red onion

1/2 tsp. cumin

1/2 tsp. caraway seeds

1 tsp. dill seeds (2T fresh would be amazing but I couldn’t find fresh this week)

Enough mayo or the like to bind

Salt & white pepper

Preheat your air fryer for 3 mins; hit the salmon with a blast or 2 of avocado oil and cook at 400 degrees for 6 mins. De-skin and set aside to cool.

Finely chop the celery, apple and onion.

Add to a large bowl with the rest of the ingredients.

Toss to coat. Add the salmon, flaking as you do. Toss carefully, adding more mayo if necessary.

Finish with flake salt and maybe a little Togarishi or your favorite heat if desired.

Serves 2 for lunch