Red Chili Salmon & Asian Salad
Makes 3-4 servings
When it comes to light and fresh meals, salads are my go to healthy food. I actually really do love a good salad. I know some people are really turned off by them but I think they can become such a lovely meal with a few added 'oomphs'. For the salad featured today, I have partnered up with Earthbound Farm to show you all that a salad can be a complete, whole and an absolutely delicious meal. If there is one thing that I will always want you to experience from my blog recipes it is delicious and fresh flavor, especially if it's 'healthy'!
I love to start out with a solid base and a big shallow bowl. For today we are using the Earthbound Farm "Organic Asian Chopped Salad Kit" to start and filling it out with some great toppings. When I'm making a strong salad like this one, I usually try to add a grain / legume, protein and some fresh fruits or vegetables. Since we are using an asian blend base I went with a red chili glazed salmon, blood oranges, and quinoa to keep it fresh and flavorful.
1 Earthbound Farm Organic Asian Chopped Salad Kit
2 1/2 Pound Alaskan Salmon Filets
1/4 Cup of Sweet red chili sauce
4 Tablespoons of olive oil
Juice from one lemon
2 Cloves of minced garlic
Thumb of freshly grated ginger
1/2 Cup of cooked golden beets
1 Cup of cooked red or brown quinoa
1 Cup (2 blood oranges) segmented
1/2 Avocado, sliced
+Sesame seeds and green onions for garnish
Preheat oven to 425 degrees Fahrenheit
Whisk together red chili sauce, olive oil, lemon juice, ginger, and garlic. Pour over cold salmon filets on a baking sheet. Bring salmon to room temp while sauce is marinating on top of filets. Bake salmon for 12-15 minutes or until temperature has reached 145 degrees internally.
In a large shallow bold combine salad kit, beets, quinoa, blood orange segments, avocado slices and gently toss. Top with cooked salmon filets and garnish with sesame seeds and chopped green onions.