2mandarin oranges,peeled and separated into wedges
4green onions,sliced
1cupbroccoli microgreens
For the Dressing
1/3cupsesame oil
1/3cup olive oil
1/4cuprice vinegar
1/4cuporange juice
1teaspoonfish sauce
1tablespoonfresh ginger,grated
1garlic clove,minced
1/2teaspoonsea salt
1tablespoonsesame seeds
Instructions
PREHEAT the oven to 425 F.
PLACE the salmon filets on a lined baking sheet. Brush them with olive oil and season generously with salt and pepper.
BAKE for 14-16 minutes or until they easily flake with a fork.
IN a quart-sized mason jar, layer 1/4 cup of the dressing, 1 sliced green onion, 1/2 cup shredded carrot, 1 cup green cabbage, 1/2 cup red cabbage, 1 cubed salmon filet, 1/2 cup snap peas, a few mandarine orange wedges, and 1/4 cup microgreens.
COVER and keep in the refrigerator for up to 3-4 days.