[Foodie Friday Recipe] Everything But the Bagel Salmon Salad

Try this delicious salmon salad for a healthy summer meal packed with quality protein & veggies!

When it comes to diets, one of the most hotly debated choices is that between plant-based versus animal-based sources of protein. Unfortunately, the debate often obscures moderate choices in favor of a black-and-white, all-or-nothing approach, which as humans, doesn’t particularly benefit our health. (Humans are omnivores, and eliminating an entire side of the eating spectrum – whichever side that may be – isn’t necessarily a healthy thing.)

There is certainly something to be said for eating LOTS of plant foods; however, there is also a place for responsibly and healthfully sourced animal foods as well – and the source is key to how healthy they actually are.

High-quality, responsibly sourced protein is essential for good health – regardless of where it comes from. The Mediterranean diet is a good example of a healthy diet that includes moderate amounts of protein from animal sources, and remains popular to this day.

Fish is particularly common in the Mediterranean diet, and this week’s recipe highlights wild-caught salmon in particular. Salmon is a nutritious source of complete protein, as well as anti-inflammatory brain-boosting omega-3 fatty acids, and it’s high in B-vitamins that support everything from metabolism to mood and more.

And, it is also actually really easy to cook, and lends itself to a wide variety of flavors. Here’s a delicious summer salmon salad that combines wild-caught salmon with a bunch of colorful healthy vegetables and a spicy seasoning to perk up your tastebuds. It makes a satisfying lunch or a great light summer supper!

Everything But the Bagel Salmon Salad Recipe

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

Salmon:

1 ½ tablespoons poppy seeds
1 ½ teaspoons white sesame seeds
1 ½ teaspoons black sesame seeds
1 tablespoon minced dried garlic
1 tablespoon minced dried onion
½ teaspoon flaked sea salt
1 lemon, zested
1 pound wild-caught salmon fillet
1 tablespoon avocado oil

Salad Base:

4 handfuls baby spinach
2 handfuls radicchio or any bitter leaf such as arugula or endive
½ cup cherry tomatoes, halved
½ cup radishes, quartered
2 cucumbers, halved lengthwise and cut
½ cup dill fronds

Dressing:

1 lemon, juiced
½ shallot, minced
1 tablespoon capers, drained and minced
2 tablespoons minced fresh dill
2 tablespoons olive oil
½ teaspoon freshly ground pepper

Preparation

1. Preheat the oven to 400°F and line a baking pan with parchment paper.

2. Prepare the salmon seasoning by combining poppy seeds, white sesame seeds, black sesame seeds, dried garlic, dried onion, flaked sea salt, and lemon zest in a small mixing bowl. Mix seasoning together and set aside.

3. Pat the salmon dry and drizzle with avocado oil. Top with seasoning mix and place on prepared pan.

4. When the oven has reached 400°F, add the salmon and bake for 10 minutes. Then remove from the oven and let cool. Break salmon into flakes.

5. Prepare the salad by placing all the vegetables into a large mixing bowl and set aside.

6. Prepare the dressing by adding lemon juice to a small mixing bowl, then add the shallot to marinate for 5 minutes. Add the rest of the dressing ingredients and mix until incorporated. Pour dressing over the salad and toss well.

7. To serve, arrange salad on plates and top with salmon flakes. Enjoy!

Recipe Source: GetFarmacy.com

 

 

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