This post has been sent to Souper Sundays at Kahakai Kitchen-Stop by and visit Deb for some Island Treats!
I love the fact that my children are not only great people but wonderful cooks as well. Last night when I was talking to my older daughter Chelsea, she was just raving about the dinner she had made for her “bestie” Ashley. As she described it, between gushing about how incredible it was, I asked her to send me the recipe. After all, I had only used up half of the large piece of salmon I had bought a couple of days earlier.
Naturally I had to “tweek” it a bit. Believe it or not, with all of the various Chili pepper powders I have, amidst the dried Szechuan peppers, the Chili Piquin, the Chipotle, the Ancho, the Italian crushed red pepper, I do not have cayenne pepper. I also used fresh ginger, in lieu of powder, and I pan seared my salmon with a mixture of sea salt, paprika, black pepper, thyme, rosemary, garlic and chipotle. Chelsea’s recipe, which she based on one she saw in Natural Health magazine, called for the salmon to be baked, but I chose to sear it to create a nice crispy and flavorful crust to the filet.
The bold taste of the super green, antioxidant, calcium and fiber rich baby spinach leaves, the Vitamin C laden broccoli and the succulent and tender asparagus which is now being heralded as an anti-inflammatory food because it provides a truly unique combination of anti-inflammatory nutrients, are not only an incredibly healthful combo, but this salad bed tastes like the first days of Spring that we are enjoying here in Colorado now.
The wild salmon is considered to be healthful due to the fish’s high protein, high omega-3 fatty acids, and high vitamin D content and it’s beautiful orange pink color looks spectacular on a bed of bright greens.
But the sauce…..ahhhh this citrus and spice blend just blew me and the Brit away. In the future I would like to experiment using blood oranges and maybe even the flesh of some of the delicious cuties I am currently addicted to. I know that a lot of people have to avoid grapefruit due to it’s interaction with certain drugs and if you are taking medication I would urge you to just substitute another type of citrus for the grapefruit such as a pomelo.
What ever you choose to do about the grapefruit, just MAKE THIS! I offer a money back guarantee that you will love this and make it for years to come. Chelsea did not serve hers as a salad, but rather over a bed of couscous to absorb the delicious sauce, with a side of vegetables. Whether you choose to create a salad or serve the salmon over couscous, mashed cauliflower or potatoes, rice or noodles, you will not only adore the taste bud orgasm which results from eating this, but also the 15 minute combined prep and cook time.
|Flavor Explosion Seared Salmon Salad|
- 12 oz. Wild Salmon Filets, cut into two pieces
- 1/8 tsp each Sea Salt & Pepper
- 1/8 tsp Smoked Paprika
- 1/8 tsp Thyme
- 1/8 tsp Rosemary
- 1/8 tsp Garlic Powder
- 8 oz. Organic Baby Spinach
- 12 stalks Asparagus
- 1 head Broccoli
- 2 Tbsp EVO
- 3 Tbsp Orange Blossom Honey
- Juice of 1 Orange
- 1 tsp Cinnamon
- 1 tsp Ancho Chili Powder
- 3 inch piece of Ginger, grated
- Juice of 1 Lemon
- 1/2 Grapefruit, flesh chopped into small chunks
- Trim and steam the asparagus and broccoli until crispy tender.
- Arrange baby spinach on two plates.
- Mix sea salt, fresh black pepper, smoked paprika, thyme, rosemary and garlic powder in a small cup or bowl and mix together with a mini whisk.
- Sprinkle this spice mix on both sides of your salmon filets to season.
- Heat a medium anodized, non stick skillet over medium high heat.
- When the pan is hot place the salmon pieces in the pan and sear for 3 minutes on each side. Remove from pan.
- Add the 2 Tbsp of EVO to the pan and heat until it shimmers.
- Add the honey, ginger, cinnamon and ancho chili powder to the oil, stir and reduce heat to medium low. Reduce