Salmon and Spinach Salad
Preparation: 15 minutes
Cooking: 15 minutes
Recipe: Mary Bowman 1997
1 Pound wild salmon fillet
1 Large organic fennel bulb with greens still attached
1 Bunch organic spinach, washed and tom into bite sized pieces
1/4 Cup organic red onion
Zest of one organic orange
2 Tablespoons organic orange juice
4 Tablespoons apple cider vinegar
2 Tables poons extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon fresh ground cinnamon
1/4 cup fresh basil, minced
. Cut the greens from the fennel, and place them in a steamer. Lay the salmon on top. Steam the fish for 10 to 15 minutes or until the flesh is pink throughout.
. Meanwhile, cut the fennel into 1/8 inch strips diagonally. Then cut the resulting pieces into sticks.
. Combine the fennel in a large bowl with the spinach and red onion.
. Combine the next 6 ingredients in a small bowl, and whisk together.
. Remove the salmon from the steamer, and cut into bite sized pieces. Discard the greens used to steam the fish.
. Add the salmon to the spinach.
. Pour the marinade over the salad, and add the minced basil. Gently toss all together.
1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pepitas ( pumpkin seeds), about 2 rounded tablespoons
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.