Detox Lunch 3: Salmon, Avocado & Tomato "Salad"

Next in my Detox Lunch series and also part of my Summer Salads series, this dish meets the objectives of both categories.  For the finicky salad eater, this salad is all vegetables and fish, but not the same as your typical salad.  The use of fresh tomatoes and avocado with cabbage and salmon make this a detoxing, healthy lunch that is light, but also filling.

Ingredients - makes 2 servings:

1 fresh salmon filet
1/2 cup lime juice
1 tbsp. agave nectar

2 cups raw cabbage, chopped or shredded as desired

2 tbsp low-sodium soy sauce

2 tsp powdered/ ground ginger
2 tbsp peanut oil
1 tomato, sliced
1 avocado, sliced (peel and seed removed)

1. Preheat oven to 325 degrees F.
2. Prepare a baking sheet by laying down tin foil (optional for easy clean up) and lay salmon filet on sheet, skin down.
3. In a small mixing bowl, combine lime juice and agave nectar and mix well until there is an even consistency.
4. Spread lime mixture all over the salmon filet.
5. Bake salmon for about 20 minutes or until salmon flakes with a fork.
6. In a skillet, over medium heat, add peanut oil and cabbage.  Cook until cabbage starts to soften.
7. Stir in soy sauce and ground ginger to cabbage and cook for a few more minutes to blend all the flavors.
8. Cut salmon filet in half and place on serving plates with sliced tomato and avocados, add in the cabbage and serve.