Ingredients 

• 2.5 pounds Salmon 

• ¼ high-heat neutral oil (I used avocado oil)

• ¼ cup Honey 

• 2 tablespoons sriracha 

• ½ teaspoon salt + more for prep

• Pepper 

• Lemon (optional)

• Pistachio (optional)

For salad 

4 cups kale

1 English Cucumber 

3 large Carrots

1 cup radishes 

¼ cup chopped Dill 

3 tablespoons Olive Oil + 1 tablespoon for prep

2 tablespoons White vinegar 

1 tablespoon Tahini 

1 tablespoon Water

Salt

Pepper 

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Directions

1. Place a drying rack on a cookie sheet. Next, debone salmon and cut into serving pieces. Salt and on both sides Place in fridge for 30 minutes 

2. In the meantime make the salad. Cut lettuce, place in a large mixing bowl, drizzle 1 tablespoon oil, and massage the kale to become tender (3 minutes).

3. Slice peppers, add with lettuce bowl. 

4. Make dressing by finely chopping dill, place in a separate bowl. Add oil, vinegar, water, tahini, salt, and pepper in the bowl. Mix until emulsified, set aside. 

5. In the meantime make glaze by mincing garlic, placing in a bowl with mixing oil, honey, and sriracha. Mix to combine. 

6. Preheat the grill, take the salmon out and let come to room temperature, ten minutes. Pat salmon dry. 

7. Oil grill and place salmon presenting side down first. Cook for 3-5 minutes. While the salmon cooks, brush every minute  with a heavy amount of glaze. 

8. Flip and cook for 3 more minutes, brushing with glaze every minute. Take off the grill. 

9. Dress the salad and toss. Place onto a large serving platter. Lay down fish. Squeeze lemon and top with pistachios, and serve immediately. 

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