For an easy to prepare salad, which is both packed with Vitamin D and will provide you a hundred and five percent of your Daily Value for Omega 3 fatty acids, try out this Cucumber Chili Salad recipe. Another winner from The World’s Healthiest Foods. After having gained almost four pounds since last month, it looks like I am going to have to look into preparing more of salads, from now on.
Prep and Cook Time: 20 minutes
Ingredients:
1½ lb salmon fillet,deboned and skin removed cut into 4 pieces
3 cups thinly sliced washed cucumber, do not peel
2 tsp minced jalapeno pepper, seeds and stem removed (or to taste)
½ cup chopped scallion
3 TBS chopped fresh cilantro
1½ TBS chopped fresh mint
Dressing
2 + 1 TBS fresh lemon juice
1 TBS soy sauce
1 TBS extra virgin olive oil
salt and cracked black pepper to taste
Directions:
To Quick-Broil salmon preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.) While pan is heating, prepare the remaining five ingredients. Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down. Return to broiler.
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Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside. While salmon is cooking, whisk together lemon juice, soy sauce, olive oil, salt and pepper. When ready to serve toss with cucumber mixture. Do not toss ahead, as it will dilute the flavor. Place cucumber salad on a platter and place salmon on top. Garnish with a sprig of cilantro and serve. Serves 4
