Step 1

SALAD: If using homemade dressing and peach salsa (both recommended), prepare them at this time and set aside. In a large serving bowl, combine the lettuce, cabbage, and black beans (optional) and toss to combine. Set aside.

Step 2

SALMON: In a medium-sized shallow bowl or dish, combine the brown rice flour, cornstarch, lime zest, salt, and garlic powder (optional). Whisk to fully combine and ensure there are no clumps of lime zest. Set nearby.

Step 3

In a separate shallow bowl, add the lime juice and set nearby. Then get a large dinner plate and set it near the stove for the cooked salmon.

Step 4

Heat oil in a large cast iron skillet over medium heat. Once the oil is hot and shimmering, start the salmon assembly line. Take one salmon filet and place it in the lime juice, flip it once or twice to evenly coat. Lift it up gently and let excess lime juice drip off, then place it in the flour/zest mixture. Press down gently on the top of the salmon, then flip and press once or twice until it is evenly coated in the mixture. Lift it and gently shake off excess flour, then immediately place into the hot skillet.

Step 5

Cook the salmon for 2-4 minutes on each side, or until the internal temperature reads 145 F (63 C). When the salmon is cooked, set it aside on a plate to cool slightly. Repeat with the remaining salmon.

Step 6

To assemble the bowls, divide the greens/beans between bowls and top each with chipotle dressing and peach salsa. Add a salmon filet to each bowl, and enjoy!

Step 7

Best when fresh, but leftovers will keep stored separately in the fridge for up to 1-2 days. Not freezer friendly.