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 (Freestyle): 11 |
- 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
- 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
- 1/3 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.