This is more of a spring/summer recipe, but salmon is a year round staple for me. I usually make it with more seasonal flare in the fall/winter, but I was in need of a tropically inspired meal during a cold streak! This recipe is great to pull you out of the winter blues with fresh tropical fruits and plenty of Vitamin D. Vitamin D is known to have a role in the immune system and may play a role in depression and seasonal affective disorder! Not to mention the heart health benefits of omega three fatty acids 🙂
1 Tbsp olive oil
4 fresh cloves garlic minced
6 oz salmon fillet (sockeye, atlantic, coho as these are highest in omega 3 FA)
½ Lemon cut into 2 wedges (one to top salmon and one for aioli)
1 Tbsp mayonnaise (canola or olive oil based)
1/8 tsp ground black pepper
½ Hawaiian papaya, seeds removed and cut into 1/2″’cubes
1 medium heirloom tomato cut into small 1/2″’cubes
½ avocado cut into small 1/2″’cubes
1 tsp Tangerine vinaigrette (separated into two ½ tsp potions (one for greens and one for papaya salad))
1 cup baby romaine
Heat olive oil and 1/3 of garlic in pan on medium heat for 2 minutes. Coat salmon with thin layer of olive oil and 1/3 of garlic on both sides. Reduce heat to low – medium and add salmon, skin side down. Cook for 4 minutes. Add remainder of garlic to top side of salmon and flip to sauté an additional 3-4 minutes. Place on top of bed of greens drizzled with tangerine vinaigrette. Squeeze lemon wedge over top, then top with aioli. Enjoy with fresh papaya salad.
Lemon Pepper Garlic Aioli:
In a small ramekin, stir together mayo, pepper and lemon juice with desired amount of crisp garlic from the pan. Place atop warm salmon.
Toss papaya, tomato and avocado cubes in bowl with tangerine vinaigrette. Serve cold.
Makes 1 serving
670 kcal, 43g protein, 45g fat (4g saturated, 28g monounsaturated, 12.5g polyunsaturated), 100mg cholesterol, 19g carbohydrate, 235mg sodium, 6g fiber (calculated via packaging info and USDA Nutrient database: http://ndb.nal.usda.gov/)