Deep purple Salmon salad

Salmon salad

This is such a simple supper, easy and quick and really adaptable. Its absolutely full of nutrition from antibacterial garlic to anti carcinogenic watercress. The deep purple colours also pack a punch of antioxidants and can help reduce blood pressure… Need I say more?!

The only advance bit of preparation needed is to individually wrap some fresh beetroot in foil (skin and all) and roast for 45 mins – 1 hour. I tend to do a bunch at the beginning of the week and then use them to add to soups or salads as needed. Of course you could also use the pre-cooked vacuum packed type for instant sunshine!

Ingredients: serves 1 

1 x handful of watercress

1 x handful of purple or red lettuce (its so easy to grow and this link is to a lovely seed variety – you could be eating it within a few weeks!) #affiliate  

1/4 ripe Avocado skinned and sliced 

1 small peeled roasted beetroot sliced into circles 

1 fillet of salmon (ideally wild) 

1 heaped tsp coconut oil  #affiliate

A squeeze of lemon, salt and pepper

1/2 Pomegranate 

1 portion of salad dressing (see below) 

1 tablespoon purple gut loving sauerkraut (see previous blog post)

Heat a frying pan with the coconut oil over a  medium high heat.

Season the salmon and add a squeeze of lemon. Place it in the pan skin side down. Leave to gently sizzle for around 7-8 minutes until the skin is crispy, then flip over for a few more minutes until the salmon is cooked through.

Make the salad dressing – mix together 2 tablespoon extra virgin olive oil #affiliate with 1 tablespoon apple cider vinegar. Add a few drops of raw honey #affiliate and a minced clove of garlic, salt and pepper. Mix vigorously.

Toss the salad leaves in the dressing, leaving a little dressing for drizzling over the salmon at the end.  Place the salad on a plate, with the beetroot circles, avocado and sauerkraut. Squeeze the pomegranate over the salad so the juice runs and the seeds start to pop out. Top with the salmon and an extra drizzle of the salad dressing and lemon juice. Just delicious! You can also add any other things you fancy to your salad. Radishes would add a good crunch and some toasted seeds would be yummy if you feel like a zinc boost.

I am completely obsessed with pomegranates at the moment – they are just so beautiful with their little jewels that pop out of the fruit and the abundant and amazing coloured juice that dribbles out. They are supposed to be great for lowering blood pressure and effective against some cancers (namely prostate cancer) and inflammation. Also super high in vitamins and anti oxidants. So tasty too.

Salmon is also a wonderful source of nourishment – its high in omega 3 fatty acids, which help to support liver function amongst other things. It is also an important source of vitamin D and B12 to keep your nerve and blood cells healthy. It is also a super source of protein.

This recipe is really great for providing you with a real range of vitamins and minerals, antioxidants and fatty acids. Thanks to its deep purple ingredients it could help with lowering blood pressure. Its light and summery but will leave you feeling satisfied! I really hope you enjoy it. Oh and it looks so pretty too!