Prep time 30 minutes
1/3 cup organic extra virgin olive or macadamia nut oil
1/4 cup tarragon or balsamic vinegar
1 Tablespoon Dijon-style mustard
1 clove garlic, pressed
1 large apple, cored and chopped
1 ripe avocado, peeled and chopped
1 Tablespoon lemon juice
1 package (10 oz) prepared salad greens
1 navel orange, peeled, seeded, and chopped
1/4 medium red onion, sliced very thin
1/3 cup slivered almonds
1/3 cup raisins
4 (6 oz each) wild salmon fillets
2 teaspoons extra virgin olive or macadamia nut oil
Organic black pepper
This recipe can made using a grill, a heavy nonstick skillet, or a ridged stovetop grill pan. If using a charcoal grill, start the coals before proceeding.
- Mix dressing ingredients in small bowl; set aside. Place chopped apple and avocado in a large salad bowl. Drizzle with lemon juice. Add salad greens, orange, onion, almonds, and raisins; mix.
- Rinse salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet or oiled, ridged stovetop grill pan over medium-high heat. Brush both sides of salmon with oil. Place salmon on oiled grill grate OR in heated skillet and cook, uncovered, 3‒4 minutes. (Shake pan occasionally to keep fish from sticking.)
- Turn salmon over and season with salt and pepper. (If using a pan, cover it tightly and reduce heat to medium.) Cook salmon an additional 3‒4 minutes, until fish is opaque throughout.
- Divide salad among four plates; place salmon portion on top of each. Drizzle with vinaigrette dressing.
Nutrients per serving: 640 calories, 41 g total fat, 6 g saturated fat, 57% calories from fat, 126 mg cholesterol, 40 g protein, 30 g carbohydrate, 8 g fiber, 209 mg sodium, 118 mg calcium, and 1.4 g omega-3 fatty acids.