Healthy Recipe: Autumn Salmon Salad
Say hello to fall with a tasty recipe that has health benefits: High-protein salmon offers omega-3 fatty acids, beets can help lower blood pressure, and fruit is high in fiber and antioxidants.
Honey-apple cider vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon water
- 2 tablespoons apple cider vinegar
- 1 teaspoon lemon juice
- ¼ cup honey
- ½ teaspoon Dijon mustard
- 2 4-ounce salmon filets, brushed with olive oil and a pinch of salt, pepper and cinnamon
- 1 large beet (3/4 cup)
- 4-6 cups kale
- 1 ripe Anjou pear, cored and sliced
- 1 Fuji apple, cored and sliced
- ¼ cup dried cranberries
Preheat oven to 375 degrees.
In a small pot, bring water to boil and salt lightly. Boil beet until it can be easily pierced with a fork (about 45 minutes). Cool, peel and dice the beet into cubes.
Sear salmon on both sides for 2-3 minutes. Finish in 375-degree oven (about 10-12 minutes).
Combine all vinaigrette ingredients and gently whisk until well mixed.
Prepare a bed of kale and arrange pear and apple slices on the greens. Place cooled salmon in the center of the plate before topping with cranberries and beet cubes. Drizzle with 1 tablespoon of vinaigrette and enjoy!
26 grams protein
184 milligrams sodium
29 grams fat
5 grams sugar
9.8 grams fiber