Salmon and Berry Salad - a Cannelle et vanille recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
8 ounces wild-caught salmon (mine was Coho)2 cup mixed greens (frisee, baby romaine, watercress, arugula, parsley…)1/4 cup yellow raspberries1/4 cup blackberries1/4 cup red currants1 scallion, sliced1 teaspoon Dijon mustard1 tablespoon apple cider vinegar1 tablespoon olive oil, plus more for salmonsalt and pepper
In a small saute pan, cook the salmon for 2 minutes (depending on the thickness) with 1/2 tablespoon of olive oil over medium high heat. Flip over and finish cooking for another 2 minutes. Set aside.
In a bowl, toss together the greens and all the berries.
In a small bowl, whisk together the mustard, vinegar and olive oil. Drizzle the vinaigrette over salad. Season with salt. Toss to combine and top with seared salmon pieces.
Serving Size: Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user CATMMK328.
In a bowl, toss together the greens and all the berries.
In a small bowl, whisk together the mustard, vinegar and olive oil. Drizzle the vinaigrette over salad. Season with salt. Toss to combine and top with seared salmon pieces.
Serving Size: Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user CATMMK328.
Nutritional Info Amount Per Serving
- Calories: 307.4
- Total Fat: 12.0 g
- Cholesterol: 75.9 mg
- Sodium: 177.7 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 5.9 g
- Protein: 30.6 g
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