It is full of protein and fiber, great warm or room temperature, also as a packed lunch for school, work, or that special picnic.
Ελληνικά μπολ σολομού
/elliniká bol solomoú/
Serves 4
4 organic salmon fillets or patties
1/2 tsp. (2,5 g) each: dill and oregano
5 Tbs. (75 ml) olive oil
1 ounce (30 g) organic green beans/haricots verts
3 cups (390 g) chopped organic baby spinach leaves
1 1/2 cups (195 g) cooked quinoa (is gluten-free)
1/2 cup (65 g) chopped parsley or 1/4 cup (30 g) dried parsley
1/4 cup (60 ml) organic lemon juice
2 cups (260 g) organic each: grape tomatoes cut in half and chopped cucumbers
1/4 cup (30 g) (dairy-free) crumbled feta cheese
1 tsp. (5 ml) organic (local if possible) honey
1. Sprinkle salmon with dill and oregano.
2. Salmon patties-cook as directed on the package.
2. Salmon fillets-heat 1 Tbs. (15 ml) oil in a skillet over medium-high. Add the salmon, skin side up, cook 2-3 minutes on each side. Set aide.
3. Fill a large blow with water. Cook the green beans OR steam them in a steamer as directed.
4. Place in a ice water until completely cool, about a minute. Pat dry.
5. Toss together spinach, quinoa, and parsley in a bowl.
6. Whisk lemon juice, honey, and 1/4 cup (60 ml) oil.
7. Add 1/4 cup (60 ml) lemon dressing to the spinach mixture. Toss to combine.
To serve:
1. Spoon 3/4 cup (95 g) spinach mixture into each bowl.
2. Arrange 1/2 cup (65 g) tomatoes, cucumber, and green beans.
3. Drizzle with remaining dressing.
4. Top each with 1 salmon flaked or patty and 1 Tbs. (15 g) feta cheese.
1/2 tsp. (2,5 g) each: dill and oregano
5 Tbs. (75 ml) olive oil
1 ounce (30 g) organic green beans/haricots verts
3 cups (390 g) chopped organic baby spinach leaves
1 1/2 cups (195 g) cooked quinoa (is gluten-free)
1/2 cup (65 g) chopped parsley or 1/4 cup (30 g) dried parsley
1/4 cup (60 ml) organic lemon juice
2 cups (260 g) organic each: grape tomatoes cut in half and chopped cucumbers
1/4 cup (30 g) (dairy-free) crumbled feta cheese
1 tsp. (5 ml) organic (local if possible) honey
1. Sprinkle salmon with dill and oregano.
2. Salmon patties-cook as directed on the package.
2. Salmon fillets-heat 1 Tbs. (15 ml) oil in a skillet over medium-high. Add the salmon, skin side up, cook 2-3 minutes on each side. Set aide.
3. Fill a large blow with water. Cook the green beans OR steam them in a steamer as directed.
4. Place in a ice water until completely cool, about a minute. Pat dry.
5. Toss together spinach, quinoa, and parsley in a bowl.
6. Whisk lemon juice, honey, and 1/4 cup (60 ml) oil.
7. Add 1/4 cup (60 ml) lemon dressing to the spinach mixture. Toss to combine.
To serve:
1. Spoon 3/4 cup (95 g) spinach mixture into each bowl.
2. Arrange 1/2 cup (65 g) tomatoes, cucumber, and green beans.
3. Drizzle with remaining dressing.
4. Top each with 1 salmon flaked or patty and 1 Tbs. (15 g) feta cheese.
