Thursday , February 2 2023

RECIPE #20 SALMON & SALAD

Topping off this delicious salad with anti-inflammatory salmon makes a great dinner with a fresh taste. Of course, the salad is made of anti-inflammatory ingredients as well, and it’s easy enough to use.

INGREDIENTS:

  • ½ cup Quinoa, Cooked
  • ¼ Cup Pomegranate Arils
  • 1 Small Avocado, Cubed
  • 1 Cup Kale, Chopped
  • ½ Cup Baby Spinach
  • 3 Ounces Wild Salmon, Boneless & Skinless

DIRECTIONS:

  1. Make sure to season the salmon with salt and pepper, and then sauté it in a pan. It should be over medium to high heat, and you will want to pan sear it until it is a golden color. If you like it medium rare, it should only be cooked for two to three minutes. Then, you’ll want to set it aside as you prepare the salad.
  1. Tenderize the kale, and then add in the spinach, stirring in the quinoa.
  1. Drizzle with dressing as desired, tossing until it’s combined. Top with the avocado and salmon. Sprinkle over the pomegranate arils.

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