Canned Wild Caught Salmon
In recent weeks, I turned my focus to limiting my grocery shopping to comply with social distancing directives.
The coronavirus pandemic has changed everything, including the way we grocery shop. When everything seems uncertain, everything that is important comes into focus.
I put on my nutritional lens to find grocery items that fit the following criteria:
The items had to be relatively inexpensive, widely available, and shelf-stable.
Grocery items that are filling and tasty with wholesome nutrition.
Blissful Healthy Meals
My passion as a nutritionist is to think about the nutrient content of food and the benefits of its healing qualities. Usually, most of us want good food to eat that tastes great! This dish delivers both nutritional values without sacrificing flavor. Indulge your taste buds, and nourish yourself during these challenging times. This salad was created for the Los Angelos Dance Project and its community of dancers.
Please see Part 1 of this blog post for additional information here.
Canned Wild Salmon with Orange-Herb Lentil Salad
Ingredients
1/4 cup fresh orange juice
1 teaspoon finely grated orange zest
1 tablespoon finely grated ginger
1 teaspoon dijon mustard
2 tablespoon apple cider vinegar
1/4 cup extra virgin olive oil
1/4 chili (optional)
1/4 cup chopped fresh mint
1/4 cup chopped scallions
Pinched Sea Salt
1/2 teaspoon ground pepper
1 whole valencia or blood orange
3 cups cooked lentils (beluga or green)
1/2 cup arugula
1/4 cup chopped cucumber
6 0z.Wild Planet Brand or brand of choice wild-caught canned salmon
Orange slices for garnish
Preparation
Prepare lentils and follow the cooking directions on the label. While the lentils are cooking prepare the salad dressing. In a bowl, whisk orange juice and zest, 5 tablespoon olive oil, vinegar, mustard, salt, and pepper.
Gently combine the cooked lentils with salad dressing cucumber, mint, and scallions, arrange canned wild salmon on top, and garnish with orange slices, extra mint, and seasoning to taste.
