Thai Salmon Salad

This dish blends ten arthritis-healing ingredients into a delectable Thai dish. Crunchy greens and flaked salmon are lightly tossed with a savory homemade dressing. The cherries add a touch of sweetness. Perfect for lunch, dinner, a summer picnic or as a quick bite, tucked into a whole-wheat pita pocket.

*Choose organic items whenever possible*

  • 1 pound fresh salmon fillet
  • 2 teaspoons light olive oil
  • 1 cup finely shredded purple cabbage
  • 4 heaping cups fresh spinach
  • 4 basil leaves, finely chopped
  • 2 tablespoons crushed walnuts, for garnish
  • 1 tablespoon miso paste
  • ¼ cup pineapple juice
  • 1 tablespoon sesame oil
  • 1 tablespoon finely chopped dried cherries
  • ¼ cup finely chopped shallots
  • 1 tablespoon brown-rice vinegar, white-wine or other vinegar of your choice

Preheat oven to 400°F. Lightly coat the salmon fillet with oil. Roast in oven for 8 to 10 minutes until slightly opaque in the center. Cool salmon at room temperature, then chill for an hour or overnight. Break up into chunks, removing any fatty ends or dark spots. In a large bowl, combine the miso, pineapple juice, sesame oil, dried cherries, shallots and vinegar, and whisk until well combined. Add the cabbage, spinach, basil and broken-up salmon, and toss until the salad is evenly coated. Divide among four plates, sprinkle with walnuts and serve. Serves 4.

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© 2010 by Stephen Sinatra, MD, Jim Punkre and Rebecca Bent. All rights reserved. Reprinted with permission from Bottom Line Books.

 

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