2 wild-caught salmon filets
Beet Slaw: Two large beets, peeled and shredded 1 large organic carrot, peeled and cut julienne style 1 bulb organic fennel, thinly sliced, julienne style 1/4 cup organic parsley, minced
Balsamic vinegar reduction for garnish
Dressing 1/4 cup organic olive oil 1/4 cup organic apple cider vinegar 1/2 TBSP sea salt, or to taste 1/2 TBSP black pepper, or to taste