By Stephen T. Sinatra, M.D., F.A.C.C., F.A.C.N., C.N.S., C.B.T.
Salmon provides a twist on this classic French dish, where tuna is the main catch. For convenience, you can always use canned salmon instead of fresh salmon. Substituting lettuce with spinach adds more antioxidants and phytonutrients to this already healthy meal which is full of fiber, amino acids, vitamins and minerals.
*Choose organic produce whenever possible*
- 12 oz of fresh or canned wild Alaskan salmon
- 1 cup canned or cooked white beans
- 2 large organic eggs, hard boiled and sliced
- 1 cup organic cherry tomatoes, sliced in half
- 1 cup cooked organic green beans, cut into 2-inch pieces, steamed or raw
- 4 organic red bliss potatoes, quartered, cooked and cooled
- 12 black unsalted olives
- 1 cup chopped organic green bell pepper
- 1 organic avocado, peeled and thinly sliced
- 8 cups organic baby spinach
- 4 Tbsp extra virgin olive oil
- 1 Tbsp lemon juice
- 1 Tbsp red wine vinegar
- 1/2 to 1 teaspoon Dijon mustard
- Sea salt and black pepper, ¼ teaspoon each
- Olive oil, Coconut oil, or organic butter
Cook the potatoes in boiling water for 15 minutes, then allow them to cool. If you like your green beans cooked, steam them until al dente, then let them cool. If cooking fresh salmon, sauté the fish in olive oil, coconut oil or organic butter over medium heat, or poach in water or broth, to desired temperature (medium rare to well done). Make dressing by whisking together all ingredients, measured to taste (you can also putting them all in a glass jar and shake until well mixed) . To serve family style, toss all salad ingredients in a large bowl with the dressing. Alternately, toss spinach in enough dressing to lightly coat it, then divide among 4 plates and arrange the salmon, sliced egg, peppers, olives, avocados, tomatoes, green beans, white beans, and potatoes in a decorative pattern over each plate and drizzle with remaining dressing. Serves 4.
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