Health knowledge made personal
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The recipe from Coastal Living used arugula instead of romaine, yellow cherry tomatoes, and didn't include the onions. They also left the asparagus spears whole, but my friend chopped them up before I had a chance to stop him. (Guys aren't too great about reading directions or, in this case, even looking at the picture.) No matter, still came out pretty darn delicious! First and foremost, go for the salmon labeled Pacific or wild caught, as opposed to Atlantic or farm-raised. One store I went to for this salmon had only "Color-infused, Chilean farm raised Salmon". Nothing about that sounded good, nor did the $10.99/lb price tag. I went to another grocery and found wild caught salmon on sale for $5.99/lb. Wild caught salmon have fewer toxins than farm raised, as they are not kept in confined pens and are also leaner as they get more exercise in open waters through their migration patterns. Salmon are high in omega-3 fatty acids which protect against heart disease and reduce inflammation. They are a rich source of niacin, magnesium, and vitamin B12. One serving contains more than the daily requirement of selenium, said to regulate thyroid function and boost the immune system. In my continuous quest for less stress, gardening is one of my solutions, so I will try to start a trend here, following up on my post with the dahlia photo. Here is my first hibiscus bloom of the season. |
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Serving Size: for 2; Prep: 8 minutes; Cook: 11 minutes
Grilled Salmon and Asparagus Salad
6-8 leaves of romaine lettuce
1/2 lb. asparagus spears
2 tbsp. olive oil
2 Roma tomatoes
1/2 Vidalia Onion cut into a couple "chunks"
Salt and pepper to taste
A Lite vinaigrette dressing of your preference
(I used Ken's Sun-dried Tomato Vinaigrette)
Brush salmon and toss asparagus with olive oil, and sprinkle with salt and pepper. Grill salmon over medium-high heat (350 to 400 degrees) for 3-5 minutes on each side, or until desired degree of doneness. Grill asparagus and onion, turning occasionally, 3-5 minutes, or until tender.
Divide chopped Romaine evenly on two plates, top with flaked salmon, asparagus, onion and tomatoes. Serve with vinaigrette dressing.