Digestive Nutrition Clinic - Salmon Salad with a Raspberry Vinaigrette
Recipe for Salmon Salad with Raspberry Vinaigrette - Digestive Nutrition Clinic
Keywords
- salmon
- olive oil
- low fodmap recipe
- gluten free
- vinaigrette
- raspberry
- vinegar
Ingredients
- 4 pan-fried salmon fillets with crispy skin (170g each, 6 oz each)
- 2 tablespoons (30ml) olive oil
- Salt & pepper
- 10 fresh or frozen raspberries (45g)
- 1 tablespoon (15ml) lemon juice
- 1 tablespoon (15ml) raspberry champagne vinegar
- 2 tablespoons (30ml) extra virgin olive oil
- 1/2 teaspoon (2.5ml) maple syrup
- Pinch of salt to taste
- 8 cups salad greens
- 1 orange cut in wedges
- 20 blueberries
- 2 tablespoons almonds
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