Over the last three decades or so, Americans have learned to reduce fat in their diet. Some are still struggling, but many have made good head way to eating a whole food clean diet, for better health.
Even though fat has been reduced, we are still not eating enough of the healthy fats, which include omega-3 fatty acids, including DHA and EPA or both known as “docosahexaenoic acid” and “eicosapentaenoic acid.” Both are found in fatty fish, like tuna or salmon.
The recommendation of consuming omega-3 fatty acids, is 250 milligrams of DHA and EPA, at least 2 times per week, and 3 ounces at each setting.
Our featured recipe fits the bill, so to speak. The recipe is, Mediterranean Salmon Salad with Olive Dressing, and here is what you will need.
Mediterranean Salmon Salad with Olive Dressing
1 pound tiny new potatoes, halved if large
1 pound French green beans, stem ends trimmed
1/2 cup mixed Mediterranean olives, pitted
3 tablespoons olive oil
1 tablespoon horseradish mustard
1 teaspoon coconut sugar
1/2 teaspoon ground black pepper
2 teaspoons lemon pepper
12 ounce fresh baked salmon, broken into chunks
Turn broiler up, sprinkle lemon pepper onto flesh side of salmon.
Place on a foil lined baking sheet. Place fish under broiler and broil for about 8 to 10 minutes or until fish is done, about 160 degrees. Let cool, chunk and set aside.
Place potatoes in a 4-quart pan and add water to cover. Bring to boiling, and reduce heat. Cover and simmer for 5 minutes. Next add beans and return to boiling.
Reduce heat, cover and simmer another 5 minutes or until potatoes and beans are just tender. Drain well, and set aside.
To serve, plate potato and beans mixture and top with salmon chunks. Drizzle with olive dressing. Garnish with a lemon wedge, if desired.
If the dressing is to thick after blending the ingredients together, you can thin it a bit by adding a little more oil, or a little of the brine from the jar of mixed olives.
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