1 small red onion, sliced thin
4 center-cut wild salmon steak, 6-oz each
1 lb small yukon gold potatoes
2 lemons, skin zested and reserved
1 tbsp chopped fresh thyme
2 tbsp coconut oil oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 pt heirloom cherry tomatoes cut in half
2 tbsp finely chopped fresh mint
1 tbsp capers, chopped
2 tsp apple cider vinegar
2 tsp dijon mustard
1) Preheat grill to medium-high heat.
2) Cut potatoes in half and toss with avocado oil, salt, and pepper in a bowl. Place on the grill and cook until tender, toss them with fresh squeezed lemon and zest and chopped thyme.
3) Combine onion, avocado oil, salt, pepper, tomatoes, mint, capers, vinegar, and mustard in a bowl.
4) Dry the fish and season with salt and pepper and oil. Grill fish for 4 minutes on each side Serve fish with potatoes; top with tomato-onion salad.
PROTEIN: 37 g
FAT: 18 g
CARBS: 28 g
Originally published in Robert Irvine Magazine.