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Yield: 2-4 servings Prep time: 15 minutes Ready in: 30 minutes
This is a fresh, easy to make salad (with an Asian twist) that’s rich in vitamins A, C, K and Omega-3’s. The sunflower seeds add a wonderful nutty flavor – packed full with vitamin B and policosanol*- making this a zesty “power” salad that’s good for your heart and lowering cholesterol. Tossed all together with seared chopped salmon and a light ponzu sauce dressing that’s seasoned with brain plaque-fighting turmeric spice – and you’re ready to eat!
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1 pound of kale, chopped
1⁄2 red onion, chopped
1 medium clove of garlic, chopped or minced
3 tablespoons of parsley – chopped
1 wild caught salmon filet (1 pound) chopped in 12-15 square pieces 2/3 cup sunflower seeds
salt, pepper to taste
1⁄4 cup rice wine vinegar
2 tablespoons of sesame oil
1 tablespoon of olive oil
2 tablespoons of ponzu sauce
1 teaspoon of turmeric
freshly squeezed lemon juice from 1 lemon dash of cayenne pepper (optional)
Fill bottom of steamer with 2 inches of water and bring to a boil. As water is boiling, Chop the kale finely, into thin slices from the stem through the end of the leaves. inch slices. Chop the onion finely into small squares, and finely chop the garlic. When the water comes to a boil, add the kale, onions and garlic to the steamer basket and steam for 5 minutes.
Combine all the dressing ingredients in a small bowl and whisk thoroughly.
In a sauté pan, add a tablespoon of olive oil and sear on high heat, the salmon pieces- and cook to desired depth of “cooked-ness” (well done, medium rare).
Remove steamed vegetables from the steamer and place in a large mixing bowl. Add the cooked salmon, sunflower seeds, chopped parsley and dressing mixture and toss thoroughly.
Serve immediately, warmed, with rice, quinoa or your favorite cooked grains. TIPS: You can add more ponzu sauce or any of the seasoning ingredients based on your desired taste. If you like it spicier – try sprinkling more cayenne or several dashes of Tabasco sauce into the dressing. This salad can also be refrigerated and served chilled.
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