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BLACK FRIDAY & BEYOND SALE
15% OFF STOREWIDE
Use Code BFNX21 thru Dec 1, 2021
Wild Alaskan Salmon Superfoods Salad


The concept of “super foods” was popularized by bestsellers like The Perricone Prescription by Nicholas V. Perricone, M.D., SuperFoods HealthStyle by Stephen G. Pratt, M.D., and The 150 Healthiest Foods on Earth, by Jonny Bowden, Ph.D., CNS.

And the term “super food” was quickly adopted by marketers of products ranging from pomegranate juice to wheat grass.

There may a bit of overstatement in the concept, since a healthful diet can encompass many more foods than the "super foods" often mentioned, and because we have much left to learn about foods and their health effects.

But there's little doubt that the ingredients in today's salad are pretty super… especially the wild Sockeye Salmon. The amount called for in this recipe (15 oz) provides a whopping 1,296 mg of omega-3s and about 400 IU of vitamin D per salad serving.


Wild Alaskan Salmon Superfoods Salad

Serves 4

15 oz* Wild Red™ Alaskan Sockeye Salmon
4 oz broccoli, broken into florets
5 oz baby spinach
1 red pepper, deseeded and sliced
1 avocado, peeled, pitted and sliced
12 cherry tomatoes, halved
16 oz can mixed beans, rinsed and drained
2 oz organic raw nuts (almond, walnut and/or cashews)

*Four 3.75 oz cans, or two 7.5 oz cans. You can use our traditional-style Wild Red™ (with edible skin and bones) or our skinless-boneless Wild Red™.


Dressing

1 small garlic clove, crushed
4 tablespoons organic extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon mustard (Dijon or whole grain)
Sea salt and organic black pepper

  • Drain the Salmon, reserving the liquid. Break the salmon into large chunks, and set aside.

  • Cook the broccoli in a little boiling water for 4‒5 minutes, until just tender. Drain and rinse with cold water.

  • In a large salad bowl, combine the broccoli, spinach, pepper, avocado, tomatoes and mixed beans. Share between 4 bowls or plates and arrange the salmon chunks on top. Sprinkle with the nuts and seeds.

  • Make the dressing by whisking together the garlic, olive oil, lemon juice and mustard with 2 tablespoons of the reserved Salmon liquid and a little salt and pepper. Drizzle over the salads.


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