If you are looking for a simple, easy recipe to impress your loved ones that is full of goodness, the grilled salmon with mixed green salad is for you.
It is even better if you have grown your own vegetables in your garden. Try to eat as organic as possible.
I love this salad on a warm, sunny day. I also add sliced avocado as an extra when they are in season.
1kg (2.2lb) salmon fillets
500g (1.1lb) baby red potatoes or sweet potatoes, roasted or boiled. Rested and cooled
4-6 cups mixed salad greens
1 cup steamed green beans, cut into 50mm (2inch) pieces
1 cup cherry tomatoes, halved
4 hard boiled eggs, peeled and quartered
1/2 cup chopped Kalamata olives
2 tbsp capers, optional
2 tbsp red wine vinegar
1 tbsp Dijon mustard
2 tsp pure maple syrup
1 small shallot, cut into small chunks
1 clove garlic, minced
2 tbsp extra virgin olive oil
Salt and pepper, to taste
Preheat your oven grill (broiler) on high. Place the salmon fillets on a rimmed baking sheet and season with salt and pepper or your favourite seasoning. Grill for 7-9 minutes or until the fat has rendered.
Remove from the oven and tent with foil.
Prepare the dressing. In a food processor, add the vinegar, mustard, maple syrup, shallot, and garlic. Pulse until smooth. Turn the food processor on, and add the olive oil in a steady stream until it has all been added. Add salt and pepper, to taste, then pulse once or twice more.
Place the mixed greens, cherry tomatoes, olives, and capers in a large bowl. Add just enough dressing to coat the salad lightly and toss gently. Place the salad on serving plates. Place a salmon fillet, roasted potatoes, and egg on each plate. Drizzle with more dressing, if desire, and serve!
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Recipes from Jimmy Boswell