Wild salmon spinach salad cover

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Great for a hot summer day.


3/4 lb wild salmon filet
1 lemon
Salt and pepper

2 cups fresh spinach, clipped and cleaned
1/4 cup sliced, toasted almonds
2 tomatoes, quartered

2 Tbsp fresh squeezed orange juice
1 1/2 Tbsp olive oil
1 tsp apple cider vinegar
1 pinch salt and pepper

Fill steamer with water and heat (bamboo, metal, or electric steamers are fine). Remove any bones or sinew from the salmon. Form a square of parchment paper into a tray by turning up the edges, and place salmon on it. Do not cover the salmon. Squeeze about a tsp of lemon juice over the salmon, then lightly salt and pepper. Steam the salmon for 8 to 10 minutes on full heat.

Remove salmon from the steamer, reserving any liquid from the parchment tray and place in the refrigerator to cool for about 1 hour.

While the salmon cools, combine all salad dressing ingredients in a large mixing bowl and whisk. Add salad ingredients and toss. Plate the salmon with the salad and pour 1 tsp of the salmon juices over the fish.

Serves 2

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