
Serves:4
Healing Nutrient Spotlight
Excellent source of riboflavin, thiamin, niacin, vitamin B6, vitamin B12, pantothenic acid, copper, vitamin C, phosphorus, selenium
Good source of zinc, iron, folate, magnesium,and omega-3 fats
Ingredients*
3 cups thinly sliced cucumber (peel removed if not organic)
2 tsp. minced jalapeno pepper, seeds removed or to tast
1/2 cup chopped scallions
3 T. chopped fresh cilantro
1 1/2 T. chopped fresh mint
1 1/2 lb. wild-caught salmon filet, de-boned and cut into four pieces
1 T. soy sauce
1 T. extra virgin olive oil
2 T. + 1 T. fresh lemon juice, or to taste
Sea salt and pepper to taste
*Select organic ingredients for optimum nutrition. Look for wild-caught salmon for the highest amount of omega 3 fats.
Preparation
Prepare first five ingredients as directed and combine in a large bowl. In the meantime, preheat a medium non-reactive skillet on medium heat for two minutes. Rub salmon with 1 T. lemon juice and season with salt and pepper. Place skin side down in pan and sear for four minutes. Turn fish over and cook until it is no longer opaque and flakes easily with a fork. While salmon is cooking whisk together soy sauce, olive oil, 2 T. lemon juice, and salt and pepper. Just before serving, mix dressing into cucumber mixture. Divide cucumber salad on four individual plates topping with a piece of salmon.
Nutrition
360 calories, 17 g total fat, 3 g saturated fat, 7 g monounsaturated fat, 6 g polyunsaturated fat, 120 mg cholesterol, 4 g omega-3 fatty acids, 4 g carbohydrate, 1 g fiber, 2 g sugar, 45 g protein, 370 IU vitamin A, .5 mg thiamin, .9 mg riboflavin, 20 mg niacin, 3 mg pantothenic acid, 2 mg vitamin B6, 70 mcg folate, 5 mg vitamin B12, 15 mg vitamin C, .6 mg copper, 75 mg magnesium, 1240 mg potassium, 80 mcg selenium, 470 mg sodium, 2 mg zinc.
by Laura B. LaValle