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
(Inspired by Donna Hays Lime & Ginger Salad - 2008)
• 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
• 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.
As Seen On PIX News At 6:30
Wild Salmon with Fava Bean & Watercress Salad Recipe
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