Salmon Spinach Salad
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Ingredients
- 1-2 bunches of spinach, washed well, dried, stems removed
- ¼ cup of almonds, roasted and chopped
- ½ small red onion, sliced into thin rounds
- 1 pound wild, fresh salmon, poached
- 1 cup of vegetable stock
- 2 tablespoons mirin
- ½ teaspoon honey
- ½ teaspoon dill
- Dressing
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon nutritional flakes
- 1/8 teaspoon of Herbamare
- ½ teaspoon oregano
- 2 tablespoons balsamic vinegar
- ¾ teaspoon Dijon mustard
- ¼ teaspoon black pepper
Instructions
- Wash the spinach by placing the leaves in a sink of cold water. Drain and spin or pat dry. Tear spinach into bite sized pieces. Place in a large salad bowl and set aside. Toast almonds on a cookie sheet in the oven at 350 degrees for 12-15 minutes. Add cooled almonds and red onion to spinach and set aside. In a large pan bring vegetable stock, honey and mirin to a bowl. Place salmon, skin down in the liquid, cover and reduce heat to a simmer. Cook salmon for 8 minutes. Allow salmon to cool for 4 minutes. Remove skin and break into pieces. Add salmon to salad. Place all the dressing ingredients in a jar and shake well. Dress salad before serving.
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