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Tropical Basmati Salad with Coconut-Crusted Salmon

Serves 4.


    Basmati Salad Coconut Crusted Salmon

    This salad is bursting with tropical flavour, brightened up with a floral coconut-lime dressing and sweet pineapple. Plus, it’s topped with omega-3-packed salmon. You’ll love this quick salad stunner in the heat of summer, though it can be made all year long with its season-less ingredients.


    Skip stodgy potato salad at your next picnic and use this creamy coconut dressing to coat roasted or steamed baby new potatoes instead.


    Tropical Basmati Salad with Coconut-Crusted Salmon


    • 4 - 3 to 4 oz (85 to 115 g) skinless organic wild salmon fillets
    • 4 Tbsp (60 mL) unsweetened shredded coconut
    • 1/4 cup (60 mL) Master Vinaigrette
    • 1/2 cup (125 mL) canned coconut milk
    • 1 Tbsp (15 mL) fresh lime juice
    • 2 tsp (10 mL) fish sauce
    • 1 large head romaine lettuce, washed, well dried, and shredded
    • 2 cups (500 mL) cooked brown basmati rice, cooled
    • 1 cup (250 mL) torn fresh basil (try Thai basil if you can find it)
    • 1/2 fresh pineapple, peeled, cored, and cut into medium pieces
    • 1 lime, quartered


    Per serving:

    • calories470
    • protein23g
    • fat22g
      • saturated fat7g
      • trans fat0g
    • carbohydrates47g
      • sugars15g
      • fibre7g
    • sodium320mg



    Preheat oven to 425 F (220 C).


    Line large baking sheet with parchment paper. Place salmon on baking sheet and press 1 Tbsp (15 mL) shredded coconut onto each piece. Roast for 10 to 15 minutes, until salmon is opaque in centre and flakes easily with fork, and coconut is browned. Flake salmon into large pieces. Set aside.


    In large bowl, whisk together Master Vinaigrette, coconut milk, lime juice, and fish sauce. Add romaine, rice, basil, and pineapple and toss until incorporated. Place salad in bowls or on plates and top with flaked salmon. Serve with lime wedges for seasoning.



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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.