It's been too hot to cook around here so last night I made this easy salad using a wild sockeye salmon fillet that we got from a "buy one, get one free" offer at our local grocery store. There are some variations to this salad so you can add or subtract items depending on your preferences that I'll add to the recipe. I'm still experimenting with the low lectin diet that I talked about in my last post and this recipe is low lectin. I am reading the book The Plant Paradox that basically goes beyond a gluten-free diet and eliminates foods with lectins which the author claims is the cause of a lot of health problems. I'm realizing that The Plant Paradox book is a diet itself because the author outlines other dietary restrictions besides low lectin when following his regimen like limiting sugar and only 4 ounces of meat daily. So, the P.P. diet (Plant Paradox diet) is actually more than a low lectin diet. (My chocolate cake from my last post would not be compliant on the P.P. diet because it's too much sugar) Anyway, I'm still experimenting with this because I want to follow a anti-inflammatory diet to help with my arthritic knees and they do say that sugar causes inflammation. So, I guess you could say there are various extents of the P.P. diet depending how strict you would need to be for your particular health concern. I don't really think it's that hard to follow. I've been able to find all the alternative gluten-free, grain-free foods at the local grocery store since gluten-free is so popular now. And I found out that this is the diet that Kelly Clarkson followed to lose the 36 pounds she recently lost, plus she got off her thyroid medication. It's health issues like low thyroid, that the author claims his P.P. diet can help people overcome. Anyway, this salad is still good regardless of any special diet and it's real easy to make and a great summer choice.
Serves 4
Salad
1 pound salmon filet (about four 4 ounces portions)
9-10 oz. bag of baby spinach
leaf lettuce
crumbled feta cheese
sliced green onions
slivered almonds
avocado, sliced
(sliced red onions)
(peeled fresh peach segments or fresh orange segments)
Dressing
1/4 cup olive oil
juice of 1 lemon
1 tsp. honey
1 tsp. Dijon mustard
1 Tbsp. chopped fresh dill
1/4 tsp. each salt and pepper
1. Heat a heavy skillet on medium heat with a small amount of olive oil.
2. Turn heat up to medium/high and place salmon fillets in pan, skin side up, and cook for about 3 minutes.
3. Turn fish over and cook until it feels firm to the touch and the skin is crisp, if desired, about 3 minutes more. The skin can be served or removed easily with a knife or spoon.
4. Mix together all the salad ingredients using the quantities you prefer and using items in the parenthesis, if you wish.
5. Mix all the ingredients for the dressing in a bowl and whisk together until well blended.
6. Pour dressing over the salad.
leaf lettuce
crumbled feta cheese
sliced green onions
slivered almonds
avocado, sliced
(sliced red onions)
(peeled fresh peach segments or fresh orange segments)
Dressing
1/4 cup olive oil
juice of 1 lemon
1 tsp. honey
1 tsp. Dijon mustard
1 Tbsp. chopped fresh dill
1/4 tsp. each salt and pepper
1. Heat a heavy skillet on medium heat with a small amount of olive oil.
2. Turn heat up to medium/high and place salmon fillets in pan, skin side up, and cook for about 3 minutes.
3. Turn fish over and cook until it feels firm to the touch and the skin is crisp, if desired, about 3 minutes more. The skin can be served or removed easily with a knife or spoon.
4. Mix together all the salad ingredients using the quantities you prefer and using items in the parenthesis, if you wish.
5. Mix all the ingredients for the dressing in a bowl and whisk together until well blended.
6. Pour dressing over the salad.
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