How was your weekend?
Mine was rather good – full of Mom time and dress up and dancing – courtesy of a friend’s upcoming nuptials that I, and a bunch of other people, am/are preparing for.
Didn’t do too badly this weekend in terms of the diet – my mobility is still limited courtesy of my back issues SO I’ve been good with portion control and making sure I’ve been eating a lot of salad. Though I am struggling with the smaller portions, feeling the gap between myself and my work pants this morning was a welcome feeling!
Don’t know where I’m going with this except oh yeah:
This salad – is – awesome.
It was a complete surprise find courtesy of the craft/everything blog A Beautiful Mess, which I adore, and has turned out to be a staple in my salad/meal rotation.
Give it a try, it’s spicy and fresh and everything NICEEEE.
3 salmon fillets, you gotta decide how much per person
salt, to taste
1 bag of lettuce – use a salad mix or romaine
1 1/2 avocados, sliced
1 1/2 lemons, juiced
6 Tbsps kewpie mayo
1 1/2 Tbsps sriracha
1 tsp wasabi sauce from a tube
roasted sesame seeds
seaweed sheets, cut into ribbons or squares with a scissors
Preheat the oven to 175C/350C.
Lightly coat the salmon with olive oil and season with salt.
Place in a baking dish and bake in the oven for 20 minutes or until cooked through.
Shred salmon into pieces once cool.
In the bottom of a large serving bowl, combine the kewpie mayo, sricacha, wasabi, and lemon and mix the sauce with a spoon.
Toss the lettuce, sesame seeds (as much as you like) and seaweed sheets (as much as you like).
Dish out into three bowls and serve each serving with the cooked salmon fillet and sliced avocado.