Simple and fresh, this recipe offers powerful long-chain omega-3 fatty acids from wild salmon, which carry powerful anticancer properties, including lipid mediators that help control inflammation—a factor in cancer spread.
Tip
This recipe is also delicious with grilled prawns or chicken and excellent for a midday meal.
Fresh Greens and Salmon with Soy Citrus Dressing
Ingredients
- 1 cup (250 mL) sugar snap peas
- 1 cup (250 mL) sweet peas, fresh or frozen
- 1 cup (250 mL) French green beans
- 3 cups (750 mL) leafy baby greens such as Swiss chard, spinach, and kale
- 1 tsp (5 mL) black sesame seeds
- 1 tsp (5 mL) toasted sesame seeds
- 4 cups (1 L) vegetable broth
- 6 - 4 oz (113 g) boneless, skinless wild salmon fillet portions
- 2 Tbsp (30 mL) rice vinegar
- 2 Tbsp (30 mL) freshly squeezed orange juice
- 1 Tbsp (15 mL) low-sodium tamari
- 1 Tbsp (15 mL) toasted sesame oil
- Zest from 1/2 lemon
- 1 small garlic clove, finely minced
Nutrition
Per serving:
- calories204
- protein26g
- fat7g
- saturated fat1g
- trans fat0g
- carbohydrates8g
- sugars4g
- fibre3g
- sodium266mg
Directions
01
In large saucepan with boiling water, blanch peas and beans. Drain and plunge into ice water to stop the cooking. Thoroughly drain and blot dry. Place in large serving bowl along with baby greens. Sprinkle with sesame seeds and set aside.
02
In straight-sided sauteu0301 pan large enough to hold salmon in a single layer, heat vegetable broth. Gently place salmon fillets in simmering broth and poach for 5 to 7 minutes or until cooked medium rare. Remove with slotted spatula to separate plate.
03
In small bowl, combine dressing ingredients and whisk until emulsified. Dressing can be refrigerated for several days. When ready to use, vigorously whisk and drizzle over greens. Gently toss to coat. Immediately serve with poached salmon.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
