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Poached Salmon Salad with Walnuts, Avocado, and Blackberries

This is an upgrade of the classic tuna salad. Did you know that a 4-ounce serving of salmon provides a full day’s requirement of Vitamin D?

Servings: 4
1,100 IU vitamin D per serving

Ingredients:
1 pound salmon fillet (wild-caught salmon recommended)
3 tablespoons olive oil, divided
Salt and pepper
1/2 cup dry white wine
2 cloves garlic, crushed
1/4 cup grapefruit juice
1 tablespoon honey
1 tablespoon minced fresh basil
4 cups mixed salad greens
4 cups baby arugula leaves
1...

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This is an upgrade of the classic tuna salad. Did you know that a 4-ounce serving of salmon provides a full day’s requirement of Vitamin D?

Servings: 4
1,100 IU vitamin D per serving

Ingredients:
1 pound salmon fillet (wild-caught salmon recommended)
3 tablespoons olive oil, divided
Salt and pepper
1/2 cup dry white wine
2 cloves garlic, crushed
1/4 cup grapefruit juice
1 tablespoon honey
1 tablespoon minced fresh basil
4 cups mixed salad greens
4 cups baby arugula leaves
1 avocado, pitted and thinly sliced
1 cup fresh blackberries
1/2 cup coarsely chopped walnuts, toasted

Instructions:
Wash salmon and pat dry. Heat 1 tablespoon olive oil in a medium skillet; place salmon, skin side up, in pan and sear for 1 minute. Turn fillet over; sprinkle with salt and pepper. Add white wine and garlic to pan; cover and poach until salmon is cooked through, 6–10 minutes.

While salmon is poaching, combine remaining 2 tablespoons olive oil, grapefruit juice, honey, and basil in a small bowl. Whisk to mix well, and season with salt and pepper. Combine salad greens and arugula in a large bowl and toss with just enough dressing to lightly coat leaves.

Divide salad among 4 plates. Top each with 1/4 of the cooked salmon. Arrange avocado slices and blackberries on top of each salad. Sprinkle with walnuts and drizzle lightly with additional dressing. Serve immediately.

 

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