Bart's Recipes
Begin by preparing the vegetables and herbs. Cut the half red bell pepper into thin strips and mince the fresh dill and chives. Make the dressing in a small bowl by whisking together the extra virgin olive oil, organic mustard, and lemon juice to taste. Finally, mix in the minced fresh herbs.
Next, prepare the wild-caught salmon fillet. If using fresh salmon, steam or briefly sear it until the fish is just cooked through. If using canned salmon, drain it well first. Gently pull the cooked or drained fish apart with two forks until coarse flakes form.
Take a large bowl and add the mixed leafy greens, consisting of field greens, spinach, and arugula. Add the cut red bell pepper strips. Pour the mustard dressing over the greens and toss everything well so all ingredients are evenly coated with the dressing.
Divide the mixed salad onto plates. Loosely place the salmon flakes on top to prevent the fish from becoming too finely broken up by excessive tossing. Serve the dish immediately.
