Wild Coho Salmon with Ginger-Lemon Vinaigrette (pickled red onion and fresh herbs)
Being from the Pacific Northwest, wild + local salmon was a weekly staple and SO FRESH and delicious. We are bringing those flavors to the east coast with our CK lemon-ginger vinaigrette.
It’s a perfect compliment to the richness of the salmon and adds an anti-inflammatory, immunity-boosting bright pop of freshness to your Omega-3 situation.
CK Ginger-Lemon Vinaigrette
1 lemon, juiced
1-inch piece fresh ginger, grated/minced
1/2 teaspoon apple cider vinegar
1 clove garlic, minced
1/2 teaspoon Himalayan Pink Sea Salt
1/4 teaspoon black pepper
Pinch of red pepper flakes
1/4 cup good olive oil
1 tablespoon chopped herbs (we love dill and parsley for seafood)
Place first 7 ingredients in a small bowl. Whisk continuously while slowing pouring in olive oil in a steady stream (whisk to fully combine). Taste for, and adjust seasoning, if necessary. Pour on top of wild Coho salmon (also great on veggies or shrimp) and sprinkle with chopped fresh dill and parsley.
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