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Fresh Greens and Salmon with Soy Citrus Dressing

Serves 6.


    Fresh Greens and Salmon with Soy Citrus Dressing

    Simple and fresh, this recipe offers powerful long-chain omega-3 fatty acids from wild salmon, which carry powerful anticancer properties, including lipid mediators that help control inflammation—a factor in cancer spread.



    This recipe is also delicious with grilled prawns or chicken and excellent for a midday meal.


    Fresh Greens and Salmon with Soy Citrus Dressing


    Greens and salmon
    • 1 cup (250 mL) sugar snap peas
    • 1 cup (250 mL) sweet peas, fresh or frozen
    • 1 cup (250 mL) French green beans
    • 3 cups (750 mL) leafy baby greens such as Swiss chard, spinach, and kale
    • 1 tsp (5 mL) black sesame seeds
    • 1 tsp (5 mL) toasted sesame seeds
    • 4 cups (1 L) vegetable broth
    • 6 - 4 oz (113 g) boneless, skinless wild salmon fillet portions
    • 2 Tbsp (30 mL) rice vinegar
    • 2 Tbsp (30 mL) freshly squeezed orange juice
    • 1 Tbsp (15 mL) low-sodium tamari
    • 1 Tbsp (15 mL) toasted sesame oil
    • Zest from 1/2 lemon
    • 1 small garlic clove, finely minced


    Per serving:

    • calories204
    • protein26g
    • fat7g
      • saturated fat1g
      • trans fat0g
    • carbohydrates8g
      • sugars4g
      • fibre3g
    • sodium266mg



    In large saucepan with boiling water, blanch peas and beans. Drain and plunge into ice water to stop the cooking. Thoroughly drain and blot dry. Place in large serving bowl along with baby greens. Sprinkle with sesame seeds and set aside.


    In straight-sided sauteu0301 pan large enough to hold salmon in a single layer, heat vegetable broth. Gently place salmon fillets in simmering broth and poach for 5 to 7 minutes or until cooked medium rare. Remove with slotted spatula to separate plate.


    In small bowl, combine dressing ingredients and whisk until emulsified. Dressing can be refrigerated for several days. When ready to use, vigorously whisk and drizzle over greens. Gently toss to coat. Immediately serve with poached salmon.


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    This recipe is part of the How Good Is Green? collection.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.