Fresh Greens and Salmon with Soy Citrus Dressing - alive magazine
Simple and fresh, this recipe offers powerful long-chain omega-3 fatty acids from wild salmon, which carry powerful anticancer properties. Plus, it delivers a delicious soy citrus dressing.
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Cooking tools:
- Saucepan
- Colander
- Serving bowl
- Saute pan
- Slotted spatula
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Stove
- Plate
- Grater
- Chef's knife
- Cutting board
- Garlic press
- Citrus press
- Kitchen towel
Ingredients
- 1 cup (250 mL) sugar snap peas
- 1 cup (250 mL) sweet peas, fresh or frozen
- 1 cup (250 mL) French green beans
- 3 cups (750 mL) leafy baby greens such as Swiss chard, spinach, and kale
- 1 tsp (5 mL) black sesame seeds
- 1 tsp (5 mL) toasted sesame seeds
- 4 cups (1 L) vegetable broth
- 6 - 4 oz (113 g) boneless, skinless wild salmon fillet portions
- 2 Tbsp (30 mL) rice vinegar
- 2 Tbsp (30 mL) freshly squeezed orange juice
- 1 Tbsp (15 mL) low-sodium tamari
- 1 Tbsp (15 mL) toasted sesame oil
- Zest from 1/2 lemon
- 1 small garlic clove, finely minced
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