Salmon and Spinach Salad

Mon, Jan 11, 2010

Disguising Healthy Foods, Salads, Search by Course

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This is one of our favorite dinners, especially for busy weeknights because it comes together so quickly. It is light, satisfying and full of healthy fats from the avocado and the salmon. Pairing salmon and spinach with ingredients such as feta cheese, avocado, tomatoes, and salad dressing is an excellent way to introduce your family to salmon and let them start to appreciate the flavor of this healthy fish. Use the salad dressing of your choice. Some of our favorites are: balsamic vinaigrette, Litehouse Toasted Sesame Ginger and Litehouse Bleu Cheese Vinaigrette.

We buy our salmon and other seafood at a local fish market that procures fresh, wild fish daily. Because the salmon is sushi-grade we are able to cook it rare to medium-rare but you can cook it longer if you’d like.

Salmon and Spinach Salad

Recipe Type: Salad

Author: Itsy Bitsy Foodies

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 2-4

Pairing salmon and spinach with ingredients such as feta cheese, avocado, tomatoes, and salad dressing is an excellent way to introduce your family to salmon and let them start to appreciate the flavor of this healthy fish.

Ingredients

1 lb salmon
1 tsp ginger, minced
2 garlic cloves, minced
Squirt of lemon juice or several lemon slices
1 bag of spinach, chopped
1 tomato, chopped
1/2 an avocado, sliced
1/4 cup feta cheese, divided into two portions
Salad dressing of your choice

Instructions

If you want to remove the skin of the salmon first, place the salmon, skin down, in a skillet with about 1 Tbsp oil.
Heat it at medium heat for 20-30 seconds until the skin will easily separate from the meat. The goal is to warm the fish just enough so that the skin comes off without cooking the fish.
Finish by scraping away the thin layer of dark fatty meat that was underneath the skin.
Otherwise, you can proceed with the skin on and peel off the skin just prior to preparing the salad.
Place the salmon fillet on a broiling pan.
Cover the salmon with the garlic and ginger.
Squirt the fish with lemon juice or cover it with lemon slices if desired.
Broil the fish until the salmon flakes apart and is cooked to your liking.
Toss the spinach, feta, tomatoes, avocado and salad dressing.
Place a piece of the cooked salmon over the spinach and serve the salad warm.