Many of my clients ask me for quick and easy lunches for one person. Here is my lunch today, a Japanese-inspired salad that is satisfying, high protein, low-carb, and zero sugar. Wild Alaskan salmon is a rich source of protein, vitamins, and minerals, and the ratio of omega-3 to omega-6 in wild salmon is far superior to farmed.
Look for wild salmon, and avoid salmon labeled “Atlantic salmon”, as it usually comes from fish farms. Instead look for “Wild Alaskan Salmon” or “sockeye salmon”, since Alaskan sockeye is not allowed to be farmed. Seaweed is a superfood that’s rich in iodine, vitamin folate, magnesium, iron, and calcium. Plus it’s very tasty with this yummy dressing. If you’re packing your lunch, no problem – prepare your salad in a portable container, cut the salmon into 1/2-inch pieces, put it on top, and pour the dressing over everything. Have a great lunch! Serves 1
- 1/4 pound wild salmon filet
- 1 teaspoon dry hiziki seaweed, soaked 2 minutes in 2 teaspoons water.
- Salad makings such as greens, grated carrot, green onion, sliced tomato, sprouts, radish, red cabbage, etc.
- 1/2 avocado, in chunks
- 2 tablespoons olive oil
- 1 1/2 tablespoons lemon juice
- 1 garlic, crushed
- 1/4 teaspoon toasted sesame oil
- 1/8 teaspoon salt to taste, and some pepper
- Place the salmon in a small skillet over medium heat and add 1/4-inch filtered water. Add salt and pepper. Bring the water to a boil and then turn down to a very low simmer about 2-3 minutes, and cover. This will gently steam the salmon while you make the salad. When the salmon is lighter color, remove from heat. Be careful not to over cook or it will be tough and dry.
- Prepare your green salad on a serving plate, adding any likely salad makings you can find.
- Put the avocado chunks and soaked hiziki on the salad somewhere.
- Stir together all the dressing ingredients in a small bowl. Place the salmon on your plate. Pour dressing on top. Have a great lunch!