Citrus, Spinach and Salmon Salad
Stephanie Raymond
Serves 4
Salmon, walnuts and extra-virgin olive oil combine to make a salad rich in omega-3s.
1 1/2 Tbsp (30 ml) white wine vinegar
3 tsp (15 ml) lemon juice
3 tsp (15 ml) orange juice
1 tsp (5 ml) honey
1/3 cup (80 ml) extra-virgin olive oil
2 – 6 to 8 oz (170 to 225 g) wild salmon fillets
1 1/2 Tbsp (30 ml) rosemary
3 tsp (15 ml) black pepper
4 cups (1 L) torn spinach leaves
1/2 cup (125 ml) chopped walnuts
1. Preheat oven to 180 C. 2. In small bowl whisk vinegar, lemon juice, orange juice and honey into 1/4 cup (60 ml) oil. Set aside. 3. Rub salmon with remaining oil, rosemary and pepper. Place in baking dish. 4. Cover dish with foil and bake for 20 minutes or until salmon flakes easily with fork. 5. Allow salmon to cool and cut into chunks. 6. Toss salmon, spinach and walnuts together. 7. Drizzle with vinaigrette.
Each serving contains: 1650 kilojoules; 20 g protein; 32 g total fat (4 g sat. fat, 0 g trans fat); 8 g carbohydrates; 3 g fibre; 64 mg salt
source: "Longevity Promoting Foods", alive Australia #13, Spring 2012
