Hello Joyous Readers!
Despite it being winter here in Toronto I was feeling like something light, fresh and vibrant for dinner last night. Since I've been addicted to my Clean Beauty Smoothie (recipe in my book pg. 83) I had fresh organic mint in my fridge! I got home from the office and wanted to do a yoga class from the Joyous 10 day detox series (featuring Michelle -- you gotta check it out!) so I knew I would be eating later than normal around 8pm. This meant I needed to whip up something quick for Walker and I that was quick and delicious.
I made a lovely fresh dressing with orange juice, mint and then baked salmon. I placed it on a bed of spinach. It was nothing fancy but it was really delicious and satisfying.
Salmon is a wonderful source of heart-healthy omega 3 fatty acids. Combined with the antioxidants in the spinach this recipe has incredible nutrient-synergy! What I mean by that is the phytonutrients in the spinach and the mint are better absorbed in the presence of fat.
Ginger is anti-inflammatory, anti-viral and one of my favourite ways to warm up and meal with flavour. Speaking of ginger, check out these ginger tahini cookies!
This recipe is food-combining friendly. What I mean by that is it's a recipe that will be very easily digested. The mix of protein and fat from the salmon and the spinach is a great combo.
If you prefer to cook the salmon with the dressing, you may wish to use a different oil such as camelina oil that can maintain a higher heat. I personally like the dressing to be raw and room temperature.
If you want to kick up the dressing a notch, check out this recipe video I did with my friends at Genuine Health for an orange mint dressing with an omega 3 flavoured fish oil.
This recipe goes really nicely with my favourite white wine -- Southbrook Connect. It's organic AND biodynamic -- woot!