Are you looking for an easy, fresh, and healthy recipe that is packed with flavor? Even if your culinary skills aren’t the sharpest, you can whip up this recipe in no time. First, you will make a chopped Israeli salad, followed by baked salmon rolled in a mouth-watering marinade.
Preheat the oven to 425 degrees and lightly grease a baking sheet with coconut oil.
While the oven is preheating, prepare the salad. First, chop the cucumbers. To make chopping easier, cut off the ends of the cucumber. Then, cut it in half and slice each half down the middle. Slice again vertically into thin strips. Finally, chop horizontally for small bites. Add the cucumbers to a large bowl.
Next, cut the roma tomatoes. Cut them in half first, then slice it in a vertical direction. Turn and slice horizontally for small pieces. When they are your desired size, add them to the bowl.
Third, cut the bell peppers starting from the top and slicing down. Cut it this way in thin strips. Then cut again horizontally to create small, chopped pieces. Add the bell peppers to the bowl.
To chop your onions (optional), start by cutting one large onion in half. Peel off the top layer. Lay the onion flat and chop the pieces to your desired size.
Next, you will make the dressing. Cut the lemon in half, and squeeze over the chopped veggies (remove the seeds first). Add salt and a drizzle of olive oil, then mix everything together.
Set the salad aside, and start preparing the salmon marinade. While making the salmon marinade, it is important to chop everything very small!
Chop the cilantro first. Start by chopping the steps, and then chopping the leaves. Add to a separate bowl.
Next, chop three small bell peppers the same way you did while preparing the salad, only smaller. Add to the bowl.
To mince the garlic cloves, you can use a garlic press or use a knife to chop. First, remove the outer peel by cutting off both ends of the clove so it is easy to peel away. Then, put the bare clove into the garlic press or chop finely. Add the garlic to the bowl.
Finally, measure the coconut oil, salt, and ginger powder and add them to the bowl. Mix well until all ingredients are blended.
Roll each piece of salmon in the marinade until it is covered, and place on the pan. Add remaining marinade to the top of the salmon. Bake in the oven for 23-25 minutes, and enjoy with your side salad! You can also cook along with Adi when you check out this recipe on the Teami YouTube channel.
This fresh recipe is easy-to-make and bursting with flavor! It’s the perfect choice when you want to entertain (and impress!) friends on a scorching hot summer day, whether you are hiding out in air conditioned comfort or soaking up the sun on the back porch. Serve it with a refreshing pitcher of iced Teami or ice-cold, fruit-infused water. You can even grill the salmon instead of baking if you desire, just make sure to grill it on foil so you don’t lose the marinade. Your friends don’t even have to know how deceptively easy this is to prepare.
Make our Easy Salmon and Israeli Salad recipe tonight and post it on social media! Tag @teamiblends and use the hashtag #thankyouteami so we can see your culinary creations and those empty plates!
Adi Arezzini | @adiarezzini
Co-Founder + CEO, Teami Blends
Certified Holistic Nutrition Coach