Key Take Aways:

1. Wild salmon (5oz) - more omega 3's than 4 standard fish oil capsules. Richest dietary source of Vitamin D

2. Red quinoa - upregulates your internal antioxidant system, SOD (superoxide dismutase)

3. Watercress - more vitamin C than an orange

4. Fava beans - 10g fiber per cup

5. Cucumber - rich in potassium which regulates blood pressure

*Nutrition Metrics: 317 Calories; 33g Protein; 17g Carbohydrates; 4g Fiber; 13 grams of Fat


Recipe
(Inspired by Donna Hays Lime & Ginger Salad - 2008)

Ingredients

• 4 - 5-ounce wild salmon fillets

• 1 cup frozen broad (fava) beans, blanched with skins removed

• 1/3 cup basil leaves

• 1/3 cup watercress

• 1 small cucumber, thinly sliced

• 1/2 cup of red quinoa, cooked

Dressing • 2 tablespoons lime juice

• 1 teaspoon finely grated ginger

• 1 clove garlic, crushed

• 2 tablespoons olive oil

• sea salt and cracked black pepper

Heat a non-stick frying pan over medium heat. Cook the salmon for 5 minutes skin-side down. Turn and cook for a further 5 minutes. Combine the beans, basil, watercress, cucumber and red quinoa into a bowl. Break salmon into pieces and serve with the salad.

Place the lime juice, ginger, garlic, oil, salt and pepper in a bowl and whisk to combine. Dress salad and serve.