Christina DaRe In The Kitchen
Eating In

Bourbon Salmon Salad

Lunch today is sweet, rich, and smoky bourbon sauced salmon with kale, spinach, and avocados. Drizzled with olive oil. A side of dill weed mayo with a pinch of cayenne pepper. 👩‍🍳

I used a George Foreman Grill to cook the salmon. Been using these grills for years. It’s been efficient and a pretty healthy choice. When it cooks certain foods, it drains the fat off.

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