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Seared Salmon with Wilted Citrus Spinach
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Its tasty combination of fatty fish and healthful plant foods make this a nutritionally superior meal that’s pretty easy to prepare.

Spinach, onion, and citrus zest are all rich in flavonoid antioxidants, while almonds offer fiber and event more antioxidant compounds.

Salmon is of course an unsurpassed source of vitamin D and a top source of omega-3s.

And
unique among fin fishwild salmon is an abundant source of astaxanthin… the orange-hued pigment that exceeds most food-borne rivals in tests of antioxidant capacity.


Seared Salmon with Wilted Citrus Spinach
Adapted from a Rachael Ray recipe. 

Serve with rice pilaf, couscous, or corn on the cob.

Serves 4

1 grapefruit (zest and sections)
2 oranges (zest and sections)
1 cup slivered organic almonds, toasted
5 tablespoons organic extra virgin olive oil, divided
4 wild Salmon fillets (6 oz each)
1 red onion, thinly sliced
1 tablespoon Dijon mustard
3 tablespoons white wine vinegar
Sea salt and organic black pepper
1 pound fresh spinach, washed

  • Zest grapefruit and oranges (remove a thin layer of the outer skin with a grater or zester, taking care not to include the bitter white pith). Reserve zest.

  • Separate orange and grapefruit sections. Reserve.

  • Sliver almonds in a food processor and toast lightly in small skillet over medium heat.

  • Preheat large skillet with 3 tablespoon olive oil over medium-high heat.

  • Season fish with salt and pepper and transfer to the hot skillet

  • Cook 3‒4 minutes per side, remove, and cover. (The Salmon will continue to cook internally.)

  • Preheat another skillet with 2 tablespoon olive oil over medium heat.

  • Add onion and orange zest, grapefruit zest, mustard and vinegar. Season with salt and pepper. Add spinach and stir gently until just wilted.

  • Divide citrus spinach among 4 plates, top with Salmon and sprinkle with almonds. Garnish with grapefruit and orange slices

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