May 25, 2017
This is one of my favorite dinners to make; colorful, healthy and oh so delicious!! No matter what time of year, this recipe has me feeling like it’s spring or summer outside, and who could resist that?!
Here’s the recipe for 3 servings
- 1 Large (12-16oz) Wild Sockeye Salmon fillet
- 2 Garlic Cloves (minced)
- ⅓ cup Sweet Chili Thai Sauce
- ⅓ cup Soya Sauce
- 3 cups Spinach (or Spinach/Arugula)
- 1 cup Raspberries
- ¼ cup Olive Oil
- 2 Lemon Slices
- ¾ cup Tamari Almonds (or whatever type of nut you prefer on salad)
- 3 tbsp Goat Cheese (or preferred cheese substitute)
- 1 cup Brown Basmati rice (uncooked)
Start off by marinating your Salmon fillet for an hour in the Sweet Chili Thai Sauce, Soy Sauce and Garlic. Place the salmon skin side up in your marinating pan so that all the yummy sauce soaks into the fillet flesh.
Preheat your oven to 350F, place the marinated salmon on a foil lined pan, skin side down. Cover the salmon in foil and bake for 25 min.
Once you’ve placed the salmon in the oven, start cooking your rice as per instructions on the bag (usually takes about 20-25 min total).
While your rice is simmering, you can prep the salad dressing by blending the olive oil, raspberries, and juice from the lemon slices in a blender/Magic Bullet.
Once the timer goes off for your Salmon, pull it out of the oven and let it sit for about 5 min, along with the rice, while you plate your salad.
Place 1 cup of Spinach/Arugula on each plate, top with a drizzle (so technical) of your fresh salad dressing, ¼ cup Almonds, and 1 tbsp of Goat Cheese.
You can then serve the Salmon (⅓ of the fillet, approx 4-5oz) and ½ cup cooked rice, onto your plate and ENJOY!!
