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Salads for Summer
Recipes from Lunds & Byerlys
by Bea James
Summer is all about salads. Hot days drive our appetite down and create cravings
for light and less filling foods. This salad is loaded with key ingredients to fuel
your body with essential nutrients. Salmon contains omega essential fatty acids which
are essential to heart health and proper brain function. Salmon is particularly high
in Omega-3 fatty acids which most American are deficient in. Leafy green vegetables
provide you with chlorophyll rich antioxidants and fiber. Fiber from fruits and vegetables
is key to proper digestion, plus did you know that 3-4 cups of fresh fruits and vegetables
and day will act as your own internal cleaning service sweeping and keeping you running
clean and green? Enjoy this recipe for any summer meal and remember to brighten your
day with a little organic goodness.
Seared Salmon Salad
1 (10 ounce) bag Organic Baby Salad Blend
1/2 cup + 2 tablespoons Annie's Green Goddess Dressing
- salt and freshly ground pepper to taste
1 cup organic red bell pepper, sliced
1/2 pint organic grape tomatoes, halved
1 (2 1/4 ounce) kalamata olives, sliced
4 (8 ounce) Organic Salmon Fillets, skin removed
3 tablespoons Spectrum Organic Olive Oil, divided
3 tablespoons Urban Accents Fishermans Wharf Seasoning
1/2 cup sliced organic shallots
1/2 cup Woodbridge Chardonnay
1/2 cup sliced almonds, toasted
1/4 cup sliced green onions
Directions
In large mixing bowl, combine the salad greens and 1/2 cup Green Goddess Dressing;
toss to coat. Season with salt and pepper to taste. Divide salad greens on to 4 serving
plates. Divide the yellow pepper slices, tomatoes and sliced olives evenly over salad
greens; set aside. Preheat 12-inch skillet over medium heat for 4 to 5 minutes.
Brush both sides of Organic Salmon Fillets with 1 tablespoon Spectrum Organic Olive
Oil. Sprinkle both sides with Urban Accents Fisherman's Wharf Seasoning, pressing
to adhere to fish. Add remaining 2 tablespoons olive oil to hot skillet. Place salmon
fillets, flesh side down, in skillet. Cook over medium-high heat until they develop
a brown crust, about 3 to 4 minutes. Turn salmon fillets and cook until skin side
develops a brown crust, about 3 to 4 minutes longer. Place a fillet on each salad
plate.
Add shallots to hot skillet; pour in Woodbridge Chardonnay and boil over high heat,
stirring, until reduced by half. Spoon wine-shallot mixture over each fillet. Drizzle
remaining 2 tablespoons Annie's Green Goddess Dressing over the salmon.
Sprinkle each salad with 2 tablespoons almonds and green onions. Serve with Organic
Whole Wheat Artisan Bread and Organic Olive Oil for dipping. Serves 4.
Bea James is Senior Whole Health Manager at Lunds and Byerly's. She is a member
of the USDA National Organic Standards Board, member of the International Association
of Natural Products Producers, and Chair of the Food Marketing Institute Natural
Foods Committee. Bea is a long time chef appearing on local radio and TV to advocate
organic foods, as well as former deli manager of two Twin Cities Natural Food Co-ops.
She can be reached for organic questions at bea.james@lfhi.com
Copyright © 2005 Bea James. All rights reserved. |
| June 2005 |
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