Detox Salad with Salmon

In general, I hate anything with the word detox in it. Too many bad diet memories. But this Detox Salad with Salmon is forcing  me to change my stance. It’s become a “go-to” recipe for me this summer. Why? Because this salad is the perfect counter measure to overindulgence. You know, one too many glasses of rosé or two too many handfuls of chips and guacamole.  I enjoy the hell out of both, but I pay a price in the morning in the form of puffy eyes, achey joints and a bloated tummy.

Salmon Reduces Bloat

A 3.5 ounce serving of wild salmon (about the size of a deck of cards) contains 2.6 grams of long-chain Omega 3 fatty acids. This is one of those “essential” fats that our bodies can’t create. We have to get it from our diets.  And frankly, the more the merrier. Omega 3 fatty acids have been proven to decrease your risk of cancer, improve cell function in your arteries and reduce inflammation. The latter is what helps you get rid of the rubber tire around your belly (bloat is simply an external manifestation of internal inflammation).

It’s important, when possible, to buy wild salmon, not farmed. It’s fine if it’s been frozen, but you want a fish that has had to struggle upstream. Much better for your health than one that has just been sitting in a stagnant pool of water .

Detox Salad with Salmon Rich in Anti-Oxidants

In addition to reducing bloat, the salmon in this salad, along with the arugula, fennel and avocado, are rich in anti-oxidants that improve both the look and feel of your skin. Avocados also contain lutein which helps to protect your eyes, always a plus, as well as the kind of heart healthy fats that keep you feeling fuller for longer. Which means you’ll eat less.

This salad is also easy to make and totally delicious. Don’t be afraid of the fennel. Even if you aren’t a lover of the licorice flavor, I think you’ll like it in this combo. It pairs really well with the other flavors. The dressing, which contains fresh juice, will last about a week to 10 days in your fridge before it starts going fizzy.

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Detox Salad with Salmon

Course Main Dish

Cuisine American

Servings 2

Ingredients

For the Salad

• 8 oz wild caught salmon
• 2 cups baby arugula
• 1 bulb fennel sliced thin*
• 1 avocado sliced or diced

For the Dressing

• 1 tablespoon ginger grated
• 1/4 cup fresh lime juice
• 2 tablespoons fresh grapefruit juice
• 6 tablespoons extra virgin olive oil

Instructions

• Cook the salmon either on the grill, over medium high heat, or in the broiler. The rule with fish is 10 minutes of cooking time per inch.
• Combine all of the salad dressing ingredients in a jar and shake to combine. Season with salt and pepper to taste.
• Assemble the salad ingredients. Top with salmon, flaked into pieces. Toss with the dressing. Finish with a pinch more salt and some chopped chives if you'd like. Serve.

Notes

* You can use a mandolin or vegetable peeler to slice the fennel. Personally, I just use a sharp knife. Trim off any outside leaves that have brown spots. Cut off the fronds and slice the fennel bulb in half lengthwise. Place the flat edge on your cutting board and cut across, making your slices as thin as possible.