Healthy Recipes: Heart Healthy Wild Seared Salmon Spinach Salad

This month’s healthy recipe from Chef Kyle Williams, head chef of our Live Blue Kitchen + Cafe, is a Wild Seared Salmon Spinach Salad. It’s fresh, nutritious and the perfect recipe during February’s Heart Health Month.

Makes 4 servings

 

 

 

 

Ingredients:

  • Wild salmon fillets – 4 each of 3-4 oz. servings
  • Whole pomegranate, de-seeded – 1 each
  • Blackberries – 1 pint
  • Blueberries – 1 pint
  • Spinach – 12 cups+
  • Avocadoes, de-seeded, de-skinned, cubed – 2 whole
  • Raw Himalayan pink salt – to taste
  • Fresh ground black pepper – to taste
  • Oil olive – as needed

Red Wine Vinaigrette:

  • Red wine vinegar – 1 cup
  • Lemon juice, fresh – ½ lemon
  • Lemon zest – 1 lemon
  • Extra virgin olive oil – ¼ to 1 cup
  • Salt – to taste
  • Pepper – to taste
  • Local raw honey – ¼ cup
  • Dijon mustard – if desired (1-2 tsp.)

Power garnish options:

  • Walnuts, raw, crushed – 4 Tbsp.
  • Flat seeds, ground – 1 Tbsp.
  • Chia seeds – 4 tsp.
  • Extra virgin olive oil, drizzled

Method of Preparation:

  1. For Vinaigrette – start in kitchen blender, add vinegar, juice, lemon zest, salt, pepper. Turn blender on high with lid on.
  2. Slowly drizzle in honey then oil until it makes an emulsified consistency. Season with salt and pepper. Add mustard if desired.
  3. For Cooking Salmon – pre-season fish with oil, salt & pepper
  4. In pre-heated sauté pan on medium high, cook salmon filets in olive oil until cooked through. Once cooked reserve on the side.
  5. For Salad – in large bowl add pomegranate seeds, berries, spinach, salt, pepper and drizzle as needed of the red wine vinaigrette. Toss lightly. Season to taste.
  6. Place tossed salad in your serving plates or bowls.
  7. Add salmon filets, avocadoes and power garnish.
  8. Enjoy!

Chef Notes:

  • Healthy fats from avocado is used in place of cheese to make a completely heart healthy meal.
  • Can remove skin from salmon.
  • Do not eat skin of pomegranate. Only serve and eat the seeds.

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