Fight Allergies with This Healthy Salmon Salad Recipe
If you have food allergies, you need to avoid certain foods. Never eat the specific food you are allergic to, of course, but also make sure to avoid caffeine, sugar, and alcohol. The most allergenic foods include eggs, soy, wheat, tree nuts, peanuts, milk, and shellfish. Luckily, there are many foods you can eat!
Vegetables and fruits, along with salmon, local honey, and tea, are all excellent sources of nutrients, especially omega-3 fatty acids. You’ll start feeling better when eating to detox your body.
Garlic Salmon Vegetable Salad
Preparation time: 20 minutes
Cooking time: 7 minutes
Yield: 4 servings
5 tablespoons extra virgin olive oil
2 tablespoons flaxseed oil
1/3 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1 tablespoon mustard
1/8 teaspoon cayenne pepper
1 tablespoon fresh thyme leaves
2 tablespoons olive oil
5 cloves organic garlic, peeled and minced
1 pound wild Alaskan salmon
1 organic red bell pepper, chopped
1 organic yellow bell pepper, chopped
8 ounces organic button mushrooms, sliced
4 cups dark leafy organic greens
1 cup mung bean sprouts
In small bowl, combine extra virgin olive oil, flaxseed oil, orange juice, lemon juice, mustard, cayenne pepper, and thyme; mix well and set aside.
Heat 2 tablespoons olive oil in skillet over medium heat. Add garlic; cook 1 minute. Then add salmon; sauté 4 minutes, then turn. Sauté 2–3 minutes longer until just cooked. Remove salmon and garlic from heat; let cool 10 minutes. Break salmon into chunks.
Combine salmon with bell peppers and mushrooms in large bowl; pour dressing over all. Toss to mix. Serve on greens; garnish with sprouts.
Per serving: Calories 469 (From Fat 319); Fat 35g (Saturated 5g); Cholesterol 53mg; Sodium 180mg; Carbohydrate 13g; Dietary Fiber 3g; Protein 27g.