Vegetables and fruits, along with salmon, local honey, and tea, are all excellent sources of nutrients, especially omega-3 fatty acids. You’ll start feeling better when eating to detox your body.
Garlic Salmon Vegetable Salad
Preparation time: 20 minutesCooking time: 7 minutes
Yield: 4 servings
Ingredients:
5 tablespoons extra virgin olive oil
2 tablespoons flaxseed oil
1/3 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1 tablespoon mustard
1/8 teaspoon cayenne pepper
1 tablespoon fresh thyme leaves
2 tablespoons olive oil
5 cloves organic garlic, peeled and minced
1 pound wild Alaskan salmon
1 organic red bell pepper, chopped
1 organic yellow bell pepper, chopped
8 ounces organic button mushrooms, sliced
4 cups dark leafy organic greens
1 cup mung bean sprouts
Instructions:-
In small bowl, combine extra virgin olive oil, flaxseed oil, orange juice, lemon juice, mustard, cayenne pepper, and thyme; mix well and set aside.
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Heat 2 tablespoons olive oil in skillet over medium heat. Add garlic; cook 1 minute. Then add salmon; sauté 4 minutes, then turn. Sauté 2–3 minutes longer until just cooked. Remove salmon and garlic from heat; let cool 10 minutes. Break salmon into chunks.
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Combine salmon with bell peppers and mushrooms in large bowl; pour dressing over all. Toss to mix. Serve on greens; garnish with sprouts.