Salmon Salad is easy to make, especially for people with fatty liver damages. Read on to learn the recipe!
- Yield: 2 Servings
- Total Time: 15 Minutes
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- 7 ounces wild caught salmon fillets, skinned
- 7 ounces broccoli
- 1 tablespoon extra virgin olive oil
- 2 spring onions, thinly sliced
- 1⁄2 red chili, deseeded, chopped
- 1 tablespoon mixed seeds (sesame seeds, sunflower seeds, pumpkin seeds, andlinseeds)
- 1/8 cup chopped nuts (almonds or brazil nuts)
- Juice of 1 orange
- 1 orange, zested
In a skillet, bring water to a gentle boil. Add fish and broccoli and cook 3 minutes or until fish is cooked through and broccoli is tender.
Remove from heat and let cool a bit; drain the broccoli and set aside.
Heat extra virgin olive oil in a pan; add onions, chili, seeds and nuts and fry for about 4 minutes or until golden.
Stir in orange juice and zest and season with sea salt and cracked black pepper.
Flake the fish into small pieces and mix with broccoli. Serve topped with nut and chili mixture.
Flake the salmon into pieces, mix with the broccoli and sprinkle the chili and nut mixture over the top.
Nutritional Information Per Serving
Calories: 337; Total Fat: 19.7 g; Carbs: 21.6 g; Dietary fiber: 8.1 g; Protein: 25.7 g; Cholesterol: 44 mg; Sodium: 82 mg
Do not like salmon? Try shrimp and grapefruit salad instead.
Originally posted 2019-09-08 21:38:18.