By Chef Ella Freyinger

July 2021

Serves 4

Salmon, which is high in fertile omega-3 fatty acids, is topped with a Vitamin C-dense salsa and served with a salad that’s a nod to a classic Caesar dressing. The probiotics from the fermented coconut yogurt gives this dish an extra kick in the pants, if you know what I mean.
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Ingredients

  • FOR THE SALSA
  • 1 pint strawberries
  • 1 fresno chile
  • 1 tsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp whole grain mustard
  • 6 basil leaves, torn
  • 2 tbsp olive oil
  • FOR THE SALMON
  • 4 salmon steaks
  • A drizzle of olive oil
  • A few pinches of kosher salt
  • FOR THE SALSA
  • 1 bunch large kale, ribs removed
  • ¼ cup plain unsweetened
  • Coconut yogurt
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • 1 tbsp nutritional yeast
  • 2 tsp freshly ground
  • Black pepper
  • ½ tsp kosher salt
  • A drizzle of olive oil

Steps

  • FOR THE SALSA
  • Remove the greens from the strawberries and cut into quarters (or sixths for larger strawberries). Thinly slice about ½ of the fresno chile, depending on how spicy you would like the salsa to be.
  • Add the strawberries and chiles to a bowl along with the remaining ingredients and stir to combine, let sit for at least 10 minutes.
  • FOR THE SALMON
  • Drizzle the salmon steaks with olive oil and season with kosher salt. Place on the grill and cook for 5 minutes per side.
  • FOR THE SALAD
  • Place the kale in a bowl and lightly drizzle with olive oil. Rub the oil into the kale and season lightly with salt. Place onto the grill and cook for 2-3 minutes until the kale begins to char at the edges. Let cool slightly.
  • Meanwhile, blend the coconut yogurt, lemon, garlic, yeast, black pepper, salt, and 2 tablespoons of olive oil in a blender until smooth. Cut the kale into 1-inch ribbons and place in a large bowl. Toss with the dressing until evenly coated.
  • Serve the salmon steaks topped with strawberry salsa and kale salads on the side.
  • Enjoy!