This zesty Asian-style salad is loaded with flavor and omega-3 nutrition. Steaming is a quick and gentle way of cooking salmon that retains enzymes and never exceeds 212°F. Serve this salad warm or cold, either as a lunch or a light main meal. Fennel’s delicious flavor compliments the salmon, avocado and crunchy almonds.
I suggest wild Alaska salmon as the safest fish, to avoid toxins in farmed fish and “Atlantic-raised” fish. To maximize health benefits from fish, I believe it’s important to steer clear of ALL farmed fish, particularly farmed salmon, and especially “genetically engineered farmed salmon”. The US Food and Drug Administration did approve a GMO salmon designed to grow abnormally fast and unnaturally large. Unfortunately, salmon is often mislabeled. Just be cautious to look for “Wild Caught Atlantic Salmon”, and nothing else. Serves 4, and ENJOY!
- Wild salmon - 4 salmon fillets, 6 – 7 ounces each
- 4 cups fresh spinach, curly lettuce and/or romaine lettuce
- 2 medium fennel bulbs, sliced in very thin strips
- 4 radishes, sliced thin
- 1/2 avocado, sliced
- 1/2 red onion – peeled and sliced thin
- 1/4 cup nuts - almonds, pecans, walnuts or pine nuts, toasted if possible. (See All About Nuts)
- 2 tablespoons chopped fennel fronds, cilantro or sprouts (garnish)
- 1/4 cup lime or lemon juice
- 1 tablespoon Just Like Sugar Table Top natural chicory root sweetener, or 1/2 teaspoon PureLo Lo Han Sweetener by Swanson, or 2 teaspoons raw honey, or your favorite sweetener.
- 1 small garlic clove, crushed
- 1 teaspoon toasted sesame oil
- 2 tablespoons sesame tahini
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon unprocessed salt
- Freshly ground pepper
- Steam the salmon fillets by placing them in a flat pan with a lid. Add 1/4 cup water to the bottom of the pan and heat to boiling. Turn the heat down low and cover it to allow salmon to steam gently 5-8 minutes. The steaming time will depend on the thickness of your fillets. Watch it carefully. When the salmon is firm but still tender, remove from heat. Salmon can be steamed ahead of time and refrigerated. Or if you are serving the salmon warm, leave it in the warm pan with the cover on while you make the salad.
- For the dressing: Juice the lime or lemon and place the juice in a small bowl or serving pitcher. Add sweetener, crushed garlic, sesame oil, tahini, olive oil, salt, pepper, and optional kelp granules. Stir with a small whisk or a fork to blend all the ingredients into a smooth texture.
- Get out a large salad bowl, or 4 individual serving bowls. Wash the greens and prepare a bed of salad greens, layering them in the bowl(s) with sliced fennel, radish slices, avocado, red onion and crispy nuts.
- Slice the salmon into bite-sized 1/2-inch chunks and put on top of the salad. Pour the dressing over everything and toss gently. Garnish with chopped fennel fronds, cilantro or sprouts. Enjoy!