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Normally, to get everything we like eating, for a good price too, I end up all over town at three different addresses collecting goods. I’m thankful to live in a place that has multiple grocery stores within a mile radius (definitely a step up from the rural town I grew up in with no store or stoplight) but when in a time crunch, a one stop shop is welcomed. I got all ingredients for this recipe, except chipotle powder, economically organic too, at Trader Joes. I’m not doing a promotion, just want to help out. They also have non-organic options as well. Don’t worry, all ingredients are common in most grocery stores – just see variations below for other protein options if fish is not quality where you reside.

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A beautiful, nutritious Spring salad. Refreshing, full of veggies and heart healthy protein. Roasting vegetables with olive oil adds tons of flavor and depth. And check out my new bowls from World Market. Again, not a promotion, I just love them and use as often as I can. Perfect size dishes for salad, quinoa, noodles, or any meal you want to eat out of a bowl really. Also, they are easily hand held for those few times dining at the coffee table. Which we never do, my friend told me that.

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By the way, if you’re wondering why I used two different oils here is because grapeseed is good when pan sautéing at higher temperatures, it doesn’t go rancid. Roasting vegetables and in vinaigrettes I like extra virgin olive oil, but feel free to use the grapeseed in place. It’s light and doesn’t have a bold flavor.

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SALMON ARUGULA SALAD BOWLS
gluten & dairy free
serves 4

salad:
• 1 lb WILD SALMON FILETS (cut into 4 oz. portions)
• 1/2-3/4 tsp CHIPOTLE POWDER (chili powder or cumin)
• 2 tsp GRAPESEED OIL
• 12 oz ASPARAGUS, ends trimmed
• 1 lb GREEN BEANS, ends trimmed, halved
• 1 medium SWEET POTATO, peeled & chopped
• 1 tbsp OLIVE OIL, EXTRA VIRGIN
• SEA SALT AND PEPPER TO TASTE
• 4 tbsp WALNUTS, RAW, chopped
• 8 cups BABY ARUGULA

lemon vinaigrette:
• 3 tbsp OLIVE OIL, EXTRA VIRGIN
• JUICE FROM 1 LEMON
• 1 tsp DIJON MUSTARD
• 1 tsp HONEY, PURE or RAW
• SEA SALT AND PEPPER TO TASTE

1. Preheat oven to 425 degrees F. Place prepared asparagus and green beans on a large rimmed baking sheet sprayed with cooking spray (I used coconut oil spray from Trader Joes). On a smaller sprayed baking sheet place sweet potato. Drizzle all vegetables with the 1 Tbsp olive oil, sea salt and pepper; toss with hands to coat. Roast in oven for 15-20 minutes; flipping half way through. Remove asparagus and green beans. Cook sweet potatoes an additional 5-10 minutes or until golden brown.

2. Heat a medium skillet with grapeseed oil over medium-high heat. If needed remove skin and season salmon filets with chipotle powder (or other spices), sea salt and pepper; rub into flesh with hands. Place in hot skillet and pan sauté 3-5 minutes per side, depending on filet thickness. Cover and let rest a few minutes while making dressing.

3. Whisk vinaigrette ingredients together. Place 2 cups arugula in each of 4 large bowls. Top with roasted vegetables, 1 salmon filet, 1 Tbsp walnuts and 1/4 lemon vinaigrette.

VARIATIONS: Use pecans, dried cranberries, spinach or mixed greens for arugula, crumbled with feta or goat cheese and use a good light, bottled balsamic vinaigrette for lemon. Substitute tilapia, lean steak, chicken or turkey breasts for salmon.

NUTRITION INFO PER SERVING: 460 calories, 28g fat, 4g sat fat, 60mg cholesterol, 27g carb, 10g fiber, 6g sugar, 29g protein.
PRINT RECIPE – PDF

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