Hormone balancing salad: Salmon & Millet


1 cup millet, rinsed well

2 cups water

Pinch of salt

For the salmon:
1 pound wild-caught salmon

1 to 2 teaspoons avocado oil

4 lemon slices, cut in circles

Salt and pepper, to taste

 

For the salad:

¾ cup parsley, finely chopped

½ cup dill, finely chopped

⅓ cup chives, finely chopped

1 watermelon radish (or 3 regular red radishes), thinly sliced

1 avocado, cubed

Optional: extra lemon slices to serve

 

For the dressing

2 tablespoons extra-virgin olive oil

1 tablespoon apple cider vinegar

2 teaspoons Dijon mustard
½ teaspoon spirulina powder

Salt and pepper, to taste

Method

Preheat the oven to 400°F. Rinse the millet then put into a small pot with 2 cups water and a pinch of salt. Bring to a boil over medium-high heat. Once boiling, turn heat to low and cover. Simmer covered for 20 minutes. Once millet is cooked, remove from heat. Spread cooked millet over a large plate and allow to cool completely while preparing the rest of the salad.

On a rimmed baking sheet, drizzle 1 teaspoon of the avocado oil then place salmon filet down. Drizzle the remaining 1 teaspoon of avocado oil over the salmon. Season with salt and pepper. Top with lemon slices. Bake salmon for 12 to 15 minutes.

Meanwhile, in a large serving bowl, using a rubber spatula, break up the millet if stuck together from cooking/cooling. Toss the millet with the herbs and the dressing until well-combined. Season with salt and pepper to taste. Add the radish and avocado and lightly toss again.

Once the salmon has cooled, break into small chunks. Lightly mix salmon into salad. Serve with lemon slices on the side.

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