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Seared Salmon Salad
Ingredients
1/2 cup julienne carrots
1/2 cup julienne cucumbers
1/2 cup julienne jicama
1/2 cup fresh pea shoots
1/4 cup julienne red bell peppers
1/4 cup julienne Daikon radishes
4 4-oz salmon fillets
Horseradish Pea Sauce
1/2 cup fresh shelled peas
1 Tbsp fresh grated horseradish
1 Tbsp canola oil
2/3 cup fresh baby spinach
1/4 tsp sea salt
1/4 tsp sea salt
1 tsp fresh lemon juice
Prepared horseradish can be substituted for fresh grated horseradish.
Instructions
In a large bowl, toss together carrots, cucumbers, bell peppers, radishes, jicama and pea shoots.
Preheat grill or broiler. Grill or broil salmon fillets 3 to 5 minutes on each side, or until fish is cooked through.
Combine all ingredients for Horseradish Pea Sauce in a food processor and puree until smooth. Add a small amount of water, if necessary, to increase smoothness.
Evenly divide vegetable mixture into 4 bowls. Top with 1 salmon fillet and 2 tablespoons Horseradish Pea Sauce. Sprinkle each serving with a pinch of sea salt and 1/4 teaspoon lemon juice.
Nutrition
| Calories | 230 |
| Protein | 21g |
| Sodium | 236mg |
| Carbohydrates | 9g |
| Fat | 12g |
| Fiber | 4g |
| Cholesterol | 54mg |
| Servings | 4 |