Salmon and Berry Salad - a Cannelle et vanille recipe

Salmon and Berry Salad - a Cannelle et vanille recipe
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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Salmon and Berry Salad - a Cannelle et vanille recipe calories by ingredient
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Number of Servings: 2


    8 ounces wild-caught salmon (mine was Coho)
    2 cup mixed greens (frisee, baby romaine, watercress, arugula, parsley…)
    1/4 cup yellow raspberries
    1/4 cup blackberries
    1/4 cup red currants
    1 scallion, sliced
    1 teaspoon Dijon mustard
    1 tablespoon apple cider vinegar
    1 tablespoon olive oil, plus more for salmon
    salt 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.

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