banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Baked Wild Salmon Salad with Grapefruit, Avocado, and Lemon-Ginger Dressing

    Share

    Baked Wild Salmon Salad with Grapefruit, Avocado, and Lemon-Ginger Dressing

    This luxuriously textured salad features wild salmon, an excellent source of omega-3s. These anti-inflammatory fats can help to lower LDL levels and reduce the plaque deposits in blood vessels that contribute to heart disease. Avocado is rich in heart-healthy potassium, folate, and oleic acid, while grapefruits add vitamin C, a potent antioxidant that aids in reducing cholesterol levels.

    Advertisement

    Fresh, pungent arugula greens, a member of the mustard family, provide an extra helping of folate and, along with ginger in the dressing, an added circulatory boost.

    4 - 4 oz (125 g) wild salmon filets
    1 Tbsp (15 mL) freshly squeezed lemon juice
    1 red grapefruit, peeled and segments cut out (reserve any extra juice)
    1 Tbsp (15 mL) fresh ginger root, grated
    4 cups (1 L) fresh baby arugula
    1 avocado, peeled and sliced
    Salt and pepper to taste

    Preheat oven to 350 F (180 C). Place salmon filets on parchment paper-lined baking sheet. Bake 8 to 10 minutes or until flesh is opaque in centre of filet. Set aside and keep warm.

    Combine lemon juice and reserved grapefruit juice with grated ginger. In large mixing bowl, toss arugula with dressing. Divide among four plates.

    Place portions of avocado and grapefruit on each plate. Top with salmon filets broken into large chunks. Season to taste as desired.

    Serves 4.

    Each serving contains: 298 calories; 8 g protein; 10 g total fat (2 g sat. fat, 0 g trans fat); 12 g carbohydrates; 5 g fibre; 22 mg sodium

    source: "Tasty Ticker-Friendly Food", alive #327, January 2010

    Advertisement

    Baked Wild Salmon Salad with Grapefruit, Avocado, and Lemon-Ginger Dressing

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.