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Grilled Salmon and Spinach Salad

Salmon is one of the tastiest and healthiest fish in the world (just be sure to use wild caught Atlantic Salmon for a safe healthy recipe - and read the label carefully to make sure it was not processed in China). This refreshing entrée salad has a little of everything. Protein-packed salmon rests on a bed of baby spinach, but there’s nothing little about the nutrition in this leafy green. It’s an excellent source of folate and is packed with carotenoids which may protect against cancers of the mouth, pharynx and larynx. A simple honey-ginger dressing complements the pairing without overpowering their subtle flavor.

Ingredients

Salmon

1 lb. salmon, cut in four fillets

Marinade

1/4 cup soy sauce*
1/4 cup rice vinegar
1 tsp. mustard powder or 1 tsp. prepared mustard

Salad

5 oz. baby spinach, rinsed clean
8 cherry tomatoes, halved
1 red bell pepper, sliced thin

Dressing

3 Tbsp. orange juice
3 Tbsp. rice vinegar
2 Tbsp. honey
1 tsp. extra virgin olive oil
1/2 tsp. roasted sesame oil (or regular sesame oil)
2 cloves garlic
1 tsp. minced fresh ginger
Himalayan or sea salt and freshly ground black pepper to taste

Optional

Almond slices to top the salmon fillets

*Make sure that the soy sauce is made with fermented non-GMO organic soy or else use a healthier soy sauce substitute made with one of these recipes:

Healthy Soy Sauce Substitutes

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)

  

Instructions

1. Whisk together marinade ingredients to combine well. In shallow dish, coat both sides of salmon with marinade. Cover dish and refrigerate for at least one hour.

2. Coat grill lightly with oil to prevent sticking. Remove salmon from marinade and discard remaining marinade. Place salmon, skin side down, on medium-hot grill. Cook about 6 minutes until skin is browned and crisp. Gently turn fillets over and cook additional 2-3 minutes until desired degree of doneness. Remove and set aside. Note: If using the optional almond slices, cook about 4 minutes with skin side down, turn over fillets and cook 2-3 minutes and then turn over again, top with almond slices and cook another 2 minutes.

3. Combine dressing ingredients in food processor or blender and pulse or blend until well combined, about 1 minute.

4. Arrange salad ingredients on four serving dishes. Drizzle half the dressing on salad. Place salmon on top and drizzle remaining dressing. Serve.

Makes 4 servings.

Per serving: 270 calories, 13 g total fat (2.5 g saturated fat), 20g carbohydrate, 21 g protein, 3 g dietary fiber, 400 mg sodium.

Original recipe and image source: aicr.org

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