For those whose New Year’s resolution is to eat healthier, exercise more, and shed the COVID weight, here is a delicious recipe that is Oh So satisfying. And yes, very quick and simple to make. It only takes about 5 minutes to prepare. My Asian Salad with Seared Sockeye Salmon.
Why sockeye salmon? Well, wild caught sockeye salmon is far more nutritious than farm raised salmon. You can see the difference in the color. Sockeye is a deeper salmon color, rich in healthy fats and protein and is packed with Omega 3s, which are super important to our brain health and reducing inflammation in our bodies. Farm raised salmon offers very little nutritional value and has far more Omega 6s than our body needs…causing inflammation and disease in our bodies.
Asian Dressing Ingredients:
1 tsp Ground Ginger
1 Tbls Amino Acids
1 Tbls Sesame Oil
1 tsp Crunchy Peanut Butter
1 Tbls Rice Vinegar
Salad Ingredients:
2 cups Organic Coleslaw Mix (with no dressing)
6 oz Sockeye Salmon
Salt and Pepper to taste
Garnish Chopped Scallions (optional)
Garnish Chopped Peanuts (optional)
Directions:
Mix all the ingredients for the Asian Dressing in a small bowl and set aside
Add organic coleslaw mix to a bowl and toss with the Asian Dressing. Set aside.
Heat a small amount of sesame oil in a cast iron frying pan on medium high heat. Season the sockeye salmon with salt and pepper on both sides. Place the salmon in pan and sear for about 1 minute. Flip and sear the other side for 45 seconds to 1 minute. I like my salmon to be rare. If you prefer yours to be medium to well done you may want to sear it for 30 seconds more per side.
Plate the Asian Salad and top with your seared Sockeye Salmon. Garnish with chopped scallions and a few peanuts.
This recipe is keto friendly and low carb. Serves 1. 480 Calories; 16g Carbs; 31g Fat; 42g Protein
If you post a photo of this recipe on Instagram, be sure to tag @dotellabelle in the photo.
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