It's almost summer. Or is it technically summer? Either way, the temperature's rising and it's time to give up that sautéed kale for something a bit lighter and fresher.

I originally made this over a year ago, but it still a good go-to when you're looking to switch up your veggies (I, for one, am guilty of only eating kale and spinach on repeat).

Tthe addition of mango makes it kind of tropical — perfect for when you're itching for a vacation...

crispy skin salmon with Asian purple cabbage slaw

serves 1 | gluten free, dairy free, grain free, paleo | time: 20 minutes

Ingredients

• 1 filet wild Alaskan salmon or sustainably farmed salmon

• 1/3 head purple cabbage, chopped

• 1 small Ataulfo mango, chopped

• 1/3 cup edamame, shelled (omit if making this fully paleo)

• 1 tsp sesame oil

• 1 tbsp coconut aminos

• 1 tbsp Sriracha or other hot sauce

• 1 tbsp miso mixed with 1 tsp water (omit if making this fully Paleo)

• 1 tsp black sesame seeds

• Salt and pepper, to taste

• 1 tbsp of oil (coconut, olive, avocado, or ghee are my preferred types), for frying

directions

1. Salt and pepper both sides of the salmon. In a medium pan, heat up oil.

2. When hot, place the salmon in skin side up and cook on medium heat for about 3-5 minutes, depending on thickness of salmon.

3. Flip and repeat. When done, remove from heat and set aside.

4. While the salmon is cooking, take your prepped veggies and combine in a bowl. Add sesame oil, coconut aminos, hot sauce, miso, and salt and pepper to taste. Mix thoroughly.

5. Place salmon and slaw on the same plate and top with black sesame seeds. Enjoy!
   Note: if you have kimchi or any other pickled veggie, it would work perfectly with this.