Warm Salmon Salad with Za’atar, Kale, and Cauliflower
This recipe is not as much a recipe as it is a template. I literally do some variation of this dish whenever I find myself tired and without leftovers. It comes together really quickly assuming that you have a few ingredients on hand or you can make a quick stop at the grocery store. It’s great in the summer because it doesn’t require you to use any heat and it’s light in the digestive system. It’s also a great way to make use of any veggies that you’ve made during meal prep. I encourage you to play around with the kinds of veggies, spices, and oils that you use to keep it exciting. Olives and capers can also be a great addition to your flavor profile. Have fun!
- 1 can of wild caught salmon (I used the Trader Joe's brand)
- Cauliflower florets (fresh or frozen will do)
- 2-3 T olive or avocado oil
- 1/4 fresh cilantro, chopped
- 1.5-2 T za'atar
- salt and pepper to taste
- fresh lemon juice to taste
- Steam cauliflower florets for about 10 minutes until softened to your liking. (You could certainly leave them with a bit of a crunch to add some texture)
- Steam kale to your liking.
- Drain the florets and kale in a colander and set them to the side.
- While the cauliflower is steaming, put canned salmon, cilantro, and seasonings (except for salt and pepper) in a large bowl.
- When ready, add in warm veggies and combine.
- Season with salt and pepper to taste.
- Finish with fresh lemon juice.
- Serve immediately for a warm variation or refrigerate if you'd prefer it cold.