Roasted Wild Salmon with a Black Bean & Spinach Salad
Thursday, January 31st, 2008
provided by Camille Macres
Serves 4
Ingredients:
(choose as much organic as possible)
4- 4 oz. portions Wild Alaskan Salmon
1 T. grape seed oil (or other high-heat oil)
1 large yam, peeled and cut into 1-inch cubes
1 T. grape seed oil (or other high-heat oil)
Salad:
1 c. black beans, washed and drained
1 c. brown rice, cooked
2 c. baby spinach, chopped
1 avocado, cubed and tossed with 1 tsp. lemon or lime juice to prevent browning
10 grape or baby tomatoes, sliced in half
1 cup bell pepper, chopped (I prefer yellow or orange for color)
1/4 cup green onion, sliced
Dressing:
1/4 c. extra-virgin olive oil
1/4 c. fresh lime juice
2 T. honey
2 cloves fresh garlic, chopped or pressed
4 t. chopped cilantro
2 t. cumin
2 t. chili sauce
Freshly ground pepper