Ingredients

For the Vinaigrette:

• 1/4 cup vinegar rice wine
• 1/2 lemon(s) juice of
• 1 teaspoon soy sauce
• 2 cloves garlic minced
• 2 teaspoons honey
• 2 teaspoons mustard Dijon
• 3 tablespoons flaxseed(s) oil

For the Salad:

• 4 cups spinach fresh
• 1 large carrot(s) grated
• 1 large pepper(s) red bell, sliced
• 1 small cucumber(s) sliced

For the Salmon:

• 1/4 cup whole grain flour
• 2 egg(s) beaten
• 1/2-3/4 cup flaxseed(s) ground
• 4 wild salmon fillet (we recommend Vital Choice salmon)
• 3 tablespoons olive oil pure

For the Garnish:

• 1 tablespoon sesame seeds
• 1 tablespoon flaxseed(s)

Directions

Combine the ingredients for the dressing and set aside.

Place the flour, eggs and flax in three shallow bowls.

Heat a large sauté pan on medium heat and add the oil. Dip the salmon filets first in the flour then the eggs then the flax.

Saute the fish for 2-3 minutes on each side or until golden brown.

Toss the spinach and veggies with the dressing and serve the salmon on top. Garnish with the sesame and flax seeds.



TIPS AND NOTES:

Try this with tuna, chicken or tofu. Add any veggies you like or wilt the spinach quickly and serve over brown rice for a healthy dinner.

To learn how to get truly wild salmon instead of dangerous farmed imposters, click here.

We heartily recommend Vital Choice wild salmon.