By Elyse Main Courses
April 12, 2017
Don’t let this simple salad fool you. It is bursting with flavor, brain boosting and heart healthy ingredients.
*Anti-cancer, Anti-inflammatory, *Cell Protection
1 pound salmon fillet
3 Tablespoons olive oil, divided
½ cup dry white wine
2 cloves garlic, crushed
¼ cup grapefruit juice
1 Tablespoon honey
1 Tablespoon minced fresh basil
8 cups mixed arugula and salad greens
1 avocado (pitted and thinly sliced)
1 cup fresh blackberries
½ cup coarsely chopped walnuts, almonds or pecans, toasted
1Wash salmon and pat dry.
2Heat 1 tablespoon oil in a medium skillet; sear salmon, skin side up, for 1 minutes.
3Turn fillet over sprinkle with salt and pepper.
4Add wine and garlic to pan; cover and poach until salmon is cooked through, 6-10 minutes.
5While salmon is poaching, in a small bowl, combine remaining 2 tablespoons oil, grapefruit juice, honey and basil.
6Whisk to mix well, and season with salt and pepper.
7Combine salad greens in a large bowl and toss with just enough dressing to lightly coat leaves.
8To toast walnuts or nuts: In a small skillet over medium heat, toast nuts until you can smell a light fragrance. Take off heat and serve.
9Divide salad among four plates.
10Top each with ¼ of the cooked salmon. Arrange avocado slices and blackberries over each salad.
11Sprinkle with walnuts and drizzle lightly with additional dressing. Serve immediately.
Juicy Tip:
Your review ...
All fields are required to submit a review.
Δ