Baby romaine, cucumbers, carrots, green onions, and Napa cabbage are vegetable superstars that are both nutrient-rich and healing.
This fantastic recipes was created by Shelley Alexander, publisher of the blog A Harmony Healing. Shelley is a holistic chef, certified healing foods specialist, and food writer. Shelly creates recipes using traditional, nutrient-rich, healing whole foods which nourish and help restore the body’s own natural healing abilities. Join Shelley on Facebook, Pinterest or Twitter for more nutrient-rich recipes.
Yields: 2 servings | Serving Size: 1 salad | Calories: 403 | Total Fat: 28.7 g | Saturated Fat: 4.6 g | Trans Fat: 0 g | Cholesterol: 45 mg | Sodium: 397 mg | Carbohydrates: 21.1 g | Dietary Fiber: 3.6 g | Sugars: 11.5 g | Protein: 18.9 g | SmartPoints: 13 |
- Two 5-ounce wild salmon fillets, skin on or 2-6 ounce cans of wild salmon*
- 1 small lemon—cut into ½-inch slices
- 2 teaspoons extra virgin olive oil
- 4 cups baby romaine or mixed baby greens—rinsed
- 1 cup Napa cabbage—rinsed and thinly shredded
- 2 green onions—thinly sliced
- 1 carrot—shaved and diced
- 1 Persian cucumber—thinly sliced in rounds
- 1 sheet of Nori seaweed—cut into small pieces (optional)
- 1 recipe for Lemon miso dressing—make while cooking the salmon
- *Feel free to use canned wild sockeye or pink salmon that is boneless and skinless as a quick alternative
- Lemon Miso Dressing
- Makes around 1 cup
- 2 tablespoons raw honey
- 2 teaspoons fresh peeled ginger—grated
- 1 small organic lemon—peel, use flesh and juice from lemon
- 2 tablespoons white miso—non-genetically modified
- ⅓ cup extra virgin olive oil
- 1 teaspoon filtered water
Serves 2 Entrée Salads
To make the salad:
1. If you purchased fresh salmon fillets remove any pin bones and place salmon fillets skin side down on top of lemon slices in a baking sheet lined with parchment or lightly greased. Drizzle salmon with 2 teaspoons of olive oil and season to taste with unrefined sea salt and fresh ground black pepper.
2. Set salmon aside at room temperature for around 15 minutes while you preheat the oven at 250 ̊ F (120 ̊ C).
3. Once oven preheats place salmon in oven and cook for 25-30 minutes depending on thickness of fish. To check doneness of fish stick a knife in center of the fillets and remove. Fish is done when knife slides out easily. The fish will still look slightly translucent in color but it is done.
4. Remove fish and cool. Remove fillets from skin and break into pieces. If using canned salmon, drain and flake into small chunks. Set aside while you assemble the salad.
5. Place lettuce on plates and top with all the remaining salad ingredients. Drizzle with lemon miso dressing and enjoy!
Lemon Miso Dressing
Makes around 1 cup
1. Add all ingredients for dressing in blender and blend until smooth and creamy. Taste and adjust seasoning if needed. Set aside the dressing while you put together the salad.
2. Store leftover dressing in glass jar in the refrigerator for up to 1 week.