Wild Alaskan Salmon & Beet Salad

Essential omega 3 fatty acids are so important in the diet and can be obtained primarily from seafood. Most notably it helps support development, especially cognitive development, lower cholesterol and reduce inflammation. Now more than ever it can be difficult to determine which fish sources are superior, less contaminated, more sustainable and responsibly sourced. Do you choose farmed fish over wild? Do you know which fish contain higher toxic levels than others? These are really good questions to ponder. As a rule I generally avoid big game fish (i.e tuna) because of exposure to high levels of mercury. I also avoid farmed fish because they are often fed grain, which reduces the quantity of omega 3 fats and increases the percentage of omega 6 fats. This seems counter-intuitive to me. I almost always stick to enjoying fresh water fish including wild Alaskan salmon, trout, mackerel and mussels. If you live in Southern Ontario like me, aside from salmon, many of your best options are ‘locally’ sourced, available and should be supported.

Wild Alaskan Salmon & Beet Salad
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Wild Alaskan Salmon & Beet Salad
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Bring water to a boil and cook the beets. Leave the skin on or they will 'bleed' into the water. Boil until soft (approx. 20 minutes), drain and cool under cold water. Peel, grate and set aside.
  2. Prepare the quinoa.
  3. Heat a frying pan on medium heat. Roast pumpkin seeds on the dry pan and toss regularly to prevent burning. Once golden brown transfer into a bowl and set aside.
  4. Dice the onion and sauté in a frying pan with grapeseed oil on medium to low heat. Once sweet and translucent add the kale. Let it cook and warm through evenly then turn off the heat and let it rest on the stove.
  5. Once the quinoa is prepared toss with the kale mixture, grated beets, pumpkin seeds, lemon juice, quinoa, salt and pepper to taste.
  6. Drizzle grapeseed oil in the frying pan on high heat. Sear the salmon. The size of the filet will dictate the cooking time. Pan sear one side for 3 minutes until crispy and golden brown then gently flip over and pan sear for another 3 minutes. If it's a thicker cut allow to heat through slightly longer.
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