I prefer to use the word plant-based to describe my “diet” because on occasion I do like to enjoy a piece of salmon. Why salmon? Salmon is one of the best sources of Omega-3 fatty acids in the more biologically active EPA & DHA form. Omega-3s are associated with many health benefits because of their anti-inflammatory characteristics and have also been shown to improve brain health/function, lower triglyceride & LDL cholesterol levels helping to decrease one’s risk of cardiovascular disease among other things.
The ALA form is found in plant sources such as walnuts, flaxseeds and hemp seeds, but what a lot of people don’t know is that this ALA form of omega-3 is not readily absorbed into our bodies therefore we do not get all the benefits. If you do consume animal protein, strive to have fatty-fish (salmon, tuna, sardines) at least 2x/week in order to receive all the amazing health benefits of omega-3s. Oh, and I made that recommendation easy to achieve with this delicious recipe!
Ingredients
Salad
1/2 medium red onion-sliced
2 tbsp fresh parsley-chopped
1 tsp extra-virgin olive oil
Splash of distilled white vinegar
Sprinkle of kosher salt
3 heads organic romaine lettuce-core in & sliced lengthwise
3 heads endive-core in & sliced lengthwise
3 salmon fillets
Dressing
6 tbsp extra-virgin olive oil
Juice from 1 lemon, about 3 tbsp
2 tsp dijon mustard
1/2 tsp capers
1 clove of garlic
Generous amount of black pepper
Sprinkle of kosher salt
Directions
1. Prepare grill for direct cooking over high heat
2. Add onions, parsley, olive oil, vinegar & salt to a small bowl and gently toss together; set aside
3. Add dressing ingredients to a high speed blender and blend on high for 1 minute until evenly combined; set aside
4. Add romaine & endive to grill and cook for 3-5 minutes on each side
5. Remove vegetables from grill, cover with foil and set aside
6. Generously coat the flesh side of salmon with oil, salt & pepper
7. Add salmon to grill, skin side down and cook over direct high heat with the lid closed for 6-8 minutes
8. Turn salmon over and cook with lid closed for another 3-5 minutes
9. To plate, add 2 halves of grilled romaine & endive, top with red onion mixture, a drizzle of dressing and salmon on top
ENJOY this light, yet satisfying salad full of omega-3s
Feeds: 3
