2 teaspoons peeled, minced ginger
1 teaspoon organic honey
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
4 ounces wild salmon fillet
1 1/2 teaspoon organic olive oil
2 tablespoons balsamic vinegar
2 tablespoons minced shallots
1 tablespoon lemon juice
1/2 pound organic kale, torn into bite size pieces
1/2 pound organic baby spinach
1 red bell pepper, cut into thin match-sticks
1 green bell pepper, cut into thin match-sticks
1/3 cup organic vegetable stock
In a glass baking dish whisk together the ginger, honey, garlic and red pepper flakes. Set aside. On a cutting board, slice the salmon on the bias into thin pieces. Place the salmon pieces in the ginger mixture, turn to coat all sides. Let stand for about 15 minutes.
In a small glass bowl, whisk together the olive oil, vinegar, shallots and lemon juice. Set aside.
Mix the kale and baby spinach together and divide among 4 salad plates. Set aside.
In a large non-stick frying pan, heat the stock over medium-high heat. Add the marinated salmon, red bell peppers and green bell peppers. Cook salmon for 1 minute each side or until fish flakes with a fork. Be careful not to overcook! Add the salmon and bell peppers to the salad plates. Drizzle with the olive oil and vinegar dressing. Serve at once.
About the ingredients in this salad recipe:
Baby spinach salad greens: Whenever possible always add spinach to salad recipes! 1/2 cup of raw spinach has just 6 calories. Spinach provides beta-carotene, fiber, vitamin E and potassium. Avoid eating more than 1/2 pound of raw spinach per day as excessive amounts of raw spinach can block that absorption of calcium.
Wild salmon: Wild salmon contains approximately 1.7 grams of Omega-3's per a 3 ounce serving. Omega-3's are beneficial fats that may help reduce the risk of blood clots that could lead to heart attacks and strokes. The flesh of wild salmon is pink from the sea creatures like krill, which contain a carotenoid called astaxanthin, that the salmon eats as part of its regular diet.