• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sweet Beginnings Blog

  • Home
  • About
  • Recipe Index
    • Appetizers/Dips
    • Beef
    • Beverages
    • Bready Things
    • Breakfast/Brunch
    • Fish & Other Seafood
      • Cod
      • Mahi Mahi
      • Salmon
      • Scallops
      • Shrimp
      • Tilapia
      • Tuna
    • Game Meat
      • Lamb
      • Venison
    • Pasta
    • Pizza
    • Pork
    • Poultry
      • Chicken
      • Turkey
    • Salad
    • Sammiches, Burgers, Wraps, etc.
    • Side Dishes
    • Soups, Stews, and Chili
    • Tacos, Taquitos, Tostadas, & Burritos
    • Vegetarian/Meatless
  • Sweet Treats
    • Brownies, Bars, & Fudge
      • Bars
      • Brownies
      • Fudge
    • Cake
    • Candy
    • Cheesecake
    • Cookies
    • Crisp
    • Cupcakes & Muffins
      • Cupcakes
      • Muffins
    • Dessert Pops
    • Donuts
    • Fruit Salad
    • Ice Cream
    • Pastries
    • Pie
    • Popcorn
    • Snack Mix
    • Sweet Bread
    • Tarts
    • Truffles
  • Privacy Policy

Super-foods Salad with Pan-seared Salmon

July 21, 2014 by Jaida Leave a Comment

Good Monday morning, friends!!

I know that I told you all on Saturday that I live for the weekends, from the start of Monday morning. And while this is true, I have actually been looking forward to this particular Monday for awhile. You see, awhile back I applied to become a part of the Big Brothers, Big Sisters program and I got the call last week to schedule my interview. I can’t say that I’m nervous, because this is something that I’m doing from the heart, with a true desire to have a positive impact on a child’s life as a mentor. But the thought of an hour-and-half interview is a little intimidating, nonetheless. I’m excited for this step in the process, as it only takes me that much closer to becoming a big sister (Big) to a very special Little.  I don’t know how long the process is, but you know I will keep you posted!

Meanwhile, let me share with you one one amazing salad.

Superfood Salad with Pan-Seared Salmon 3

I always say that we’re going to eat more salads, and in fact try to plan them for Sunday lunches pretty regularly, but it doesn’t always work out that I actually get to make the ones I’ve planned. When I saw this one (and the pomegranates were actually at the grocery store!) I knew that J would love it and that I had to make it. Immediately. Every single component of the salad, including the dressing, are ones that I really love. And aside from the pomegranate, these are things we eat on a regular basis anyway. As in, more than once a week. So yeah. this salad was meant for us.
Superfood Salad with Pan-Seared Salmon 2

Just look at it…how could something that pretty not be delicious?!?! It’s the pomegranate, y’all. They make it so dang pretty. But, it’s all of the components together that make it such an amazing salad. Crisp greens, creamy avocado, quinoa, and of course the salmon itself, drizzled with a tangy honey mustard vinaigrette and topped with pomegranate seeds that pop flavor into your mouth with each bite.

Super-foods Salad with Pan-seared Salmon
Packed full of 5 (or 6!) super foods (salmon, quinoa, avocado, pomegranate, kale and/or spinach, this salad is both nutritious and delicious!!
 
Ingredients
  • 2 6-oz wild salmon fillets
  • 3 cups baby spinach &/or kale (I used a baby spinach/baby kale mix)
  • 1 cup cooked quinoa
  • 1 lg avocado, pit removed and chopped
  • 1/2 cup pomegranate seeds

For the Honey Mustard Vinaigrette

  • 1 garlic clove
  • 1 Tbsp Dijon mustard
  • 1 Tbsp honey (or to taste)
  • 3 Tbsp white wine vinegar
  • ½ cup extra virgin olive oil
  • salt and pepper to taste

Preparation

  1. Season the salmon with salt and pepper. In a saute pan over medium-high heat, pan-sear the salmon until golden and cooked to your liking. If your salmon still has the skin on, cook skin side down first, about 4-5 minutes, then flip and sear the other side for an additional 4 minutes. While this side is cooking, use a set of tongs to gently remove the skin from the salmon. Flip back over and cook 1 additional minute, or until cooked through. Set aside and allow to cool while preparing the rest of the salad.
  2. Add the dressing ingredients to a food processor and process until smooth and emulsified, about 30 seconds. Set aside.
  3. Divide the kale and/or spinach between two bowls. Top with 1/4-1/2 cup of quinoa (however much you like), 1/2 avocado, and one salmon filet. Drizzle with dressing (your desired amount) and sprinkle with pomegranate seeds.
Source: Alaska from Scratch

Filed Under: Fish, Salad, Salmon, Seafood Tagged With: Fish, Pomegranate, Salad, Salmon, Seafood

Previous Post: « Sammich Saturday: Blueberry Chicken Salad Wrap
Next Post: Taco Tuesday: Spicy Steak Tacos with Roasted Tomato & Swiss Chard Salsa »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

Let’s Be Social!

Search this website

Never miss a post from Sweet Beginnings

Categories

Archives

Top Posts & Pages

Venison Sausage Tortellini Skillet
Bloody Mary Wings
Smoked Gouda & Cheddar Mac N Cheese
Blackberry Lemon Sweet Rolls

Footer

© 2023 Sweet Beginnings · Tasteful Theme by Restored 316