The 39th recipe I’ve made for this group is Grilled Salmon with Cauliflower Couscous-Spinach Salad and can be found in the Whole30 Cookbook on page 194. Margaret's post is here.
Ingredients: cauliflower (I did not use this as we don’t care for it), olive oil, spinach or kale, grape tomatoes, basil leaves, almonds, white wine vinegar, shallots, Dijon mustard, salt, pepper, salmon, chives, and lemon wedges.
The recipe uses cauliflower and we just don’t really care for that, so instead I threw in some asparagus that Mark grilled along with the salmon and that worked just fine for us. Everything else was the same as the recipe stated (I used kale as it gave a choice). I love having the fresh herbs from my garden pots as they always add such nice flavor to anything I’m making. This was a very good dinner salad, next time I will make them a bit smaller as it was a lot of salad…the recipe could easily served 8 instead of the 4 indicated. The vinaigrette was delicious, we both love Dijon and salmon. We both enjoyed it and would make it again, we usually have salmon once a week.
As usual here on this blog, I do not publish recipes that belong to others, respecting their rights as authors. Many times the recipe creators are generous and publish them online, or you can buy the book I that I have cited and have all the recipes at hand.