This recipe is totally a copycat of a restaurant in Georgetown and Round Rock, Texas called Nancy's Sky Garden. Definitely go visit them when you're in central Texas, but if you're not... well, here ya go. It's divine. And I could eat it every day. And I have. Which is why I needed to make my own version of it because I can't afford to eat out every day.
This is an awesome meal prep AND goes over so well as a "fancy" dish. Enjoy!
Spicy Salmon Garden Plate
Total time: 10 minutes
Yield: 2 servings
- Slice salmon into tiny pieces (or mince it up) and mix in cayenne pepper and red pepper flakes. Let sit in the fridge for several hours, or overnight.
- To prepare the plates, first cut all veggies as advised (or buy them like this in the store!)
- Lay 2 cups of mixed greens on each plate. Next, place each veggie type in a circle around the plate in even little piles.
- Place the salmon in the middle of the veggie piles.
- Drizzle salad dressing of your choice on top - I love using Frank's Red Hot and some extra-virgin olive oil.
- Enjoy it by completely destroying the pretty setup and devouring! ;)
1/2 lb sushi-grade salmon (I honestly just eat raw wild-caught salmon but I don't know if I'm supposed to recommend that to others)
4 cups mixed greens of choice
1 cup radishes, sliced
1 cup carrots, shredded/julienned
1 cup red bell pepper, thinly sliced
2 cups green cabbage, shredded
1 avocado, diced
1 tsp cayenne pepper (adjust to taste)
1 tsp red pepper flakes (adjust to taste)
Salad dressing of choice