This gorgeous salad is a perfect summer meal – bright pink salmon, purple berries and a background of deep green vegetables will satisfy the eye as well as the appetite.
12 oz wild-caught salmon fillet, skin and bones removed
Olive oil cooking spray
2 cups asparagus tips
2 cups blackberries, divided
2 tsp raw honey
4 tsp low-sodium soy sauce
2 tsp dark sesame oil
1/4 cup fresh orange juice
6 cups arugula
4 large scallions, thinly sliced on the diagonal
1. Preheat oven to 400 degrees. Divide salmon into 8 equal-sized pieces. Mist a baking sheet with cooking spray. Place salmon on baking sheet and bake for about 18 minutes. (When done, salmon will flake but still stay together.) Remove from oven and let cool.
2. Set a steamer basket over a pot of boiling water and steam asparagus for 2 minutes, until crisp-tender. Rinse with cool water and chill in refrigerator. (If you are preparing asparagus more than 1 hour ahead of time, cover and chill.)
3. Take 16 blackberries and put them in a small bowl; set remaining blackberries aside. Mash 16 blackberries, then add honey, soy sauce, oil and orange juice. Stir to combine (berries will remain chunky.)
4. On 1 of 4 salad plates, arrange quarter of arugula, then top with quarter of asparagus, quarter of scallions, 2 pieces of salmon and quarter of reserved blackberries. Drizzle with blackberry-soy dressing, dividing evenly, and serve. If desired, garnish salad with orange zest.
This is out of the July/August 2010 issue of Clean Eating Magazine. If you do not subscribe to this magazine, I HIGHLY recommend it! Almost all of my meals come from these.