¼ tsp. kosher salt, divided
4 6 oz. pieces salmon
¼ cup mayonnaise
1 Tbs. grainy Dijon mustard
1 Granny Smith apple, peeled, cored, and chopped
1 stalk celery heart, chopped
1 Tbs. fresh lemon juice
Directions:
1.
Heat a large non-stick
pan on medium until moderately hot. Sauté the salmon for 4 minutes on the flesh
side. Flip and sauté on the skin side for 3-5 minutes more.
2.
Make a sauce by
puréeing the mayonnaise, mustard, apple, celery heart, lemon juice, and ¼ tsp.
of salt in a food processor.
3.
Top the salmon with
the sauce.
Serve with the roasted vegetables.
Serves 4.
PER SERVING (3 cups)
adjust for salmon w/o roasted vegetables
Calories: 470 Sodium: 520 mg Total Fat: 21 g Cholesterol:
90 mg Sat Fat: 3.5 g Carbohydrates: 27 g Protein: 39 g Fiber: 6 g