Roasted Wild Salmon with a Black Bean & Spinach Salad
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
Directions:
Preheat oven to 400 degrees.
For yams: Line baking sheet with parchment paper. Toss yams with oil and black pepper. Bake for 30 minutes, or desired tenderness, crispness. Cool and drain on paper towel.
Combine all salad ingredients in a bowl, except spinach. Combine all dressing ingredients in food processor. Toss dressing into salad. Set aside.
For salmon: Lightly oil baking sheet and place salmon fillets skin side-down, 1 inch apart. Roast in oven for 5 minutes. Spoon approx. 1 tsp. reserved dressing onto each filet. Return to oven for another 5 minutes, or to desired doneness. DO NOT OVERCOOK!
While salmon finishes cooking, lightly sauté spinach in 2 tsp dressing.
Toss reserved salad, spinach and potatoes. Divide between 4 plates. Serve salmon over salad directly from oven. Drizzle with remaining dressing, pine nuts and cilantro.
Enjoy!