Salmon Salad with Roasted Beets, Vegetables and Kale
Makes 2 servingsPosted April 29, 2013
This salad has become a favorite recipe among friends this spring. Changing up the fish, using halibut or seared scallops, is equally delicious.
Directions
- Roast the beets in advance. Wrap the whole beets in aluminum foil and bake at 350°F (175°C) for 1 to 1 1/2 hours depending on size. Let cool, peel and slice.
- Season the salmon with salt and pepper and sear to the desired doneness; for slightly rare, sear for 3–4 minutes on each side. Separate into pieces and set aside.
- Sauté the zucchini in olive oil until golden brown.
- Whisk together the dressing ingredients.
- Arrange the chopped romaine and kale on a platter. Place the zucchini, sliced beets, red onion, tomatoes and pieces of salmon on top.
- Drizzle the dressing over the salad.
℞ M.D. Notes
- Salmon is a good source of vitamin D.
- Salmon is an omega-3-rich food, which is associated with healthful benefits.
- Kale's health benefits are linked to its very high concentrations of two groups of antioxidants, flavonoids and carotenoids.
