Blackberry Salmon Salad
Many Native tribes along the Pacific Coast have eaten salmon, blackberries, and black walnuts as traditional foods since time immemorial.
Yield: 4 Servings
Ingredients:
- 2 cups frozen blackberries or fresh blackberries, gently rubbed under cold running water
- 3 Tablespoons balsamic vinegar
- 1½ Tablespoons maple syrup
- 1 Tablespoon vegetable oil
- 4 (4 ounce) wild salmon filets
- 4 cups spinach, gently rubbed under cold running water
- ¼ teaspoon salt (optional)
- ¾ teaspoon black pepper (optional)
- ½ cup feta cheese, crumbled
- ½ cup walnuts, chopped
Directions:
- Wash hands with soap and water.
- In a small pot, add blackberries, balsamic vinegar, and maple syrup and warm over medium heat. Mash blackberries as they become heated.
- Simmer blackberry sauce for 15 minutes and remove from heat. Sauce will thicken as it cools.
- Pat salmon filets dry and season with salt and pepper if desired.
- Wash your hands with soap and water after handling uncooked salmon.
- In a large skillet, heat oil over medium heat.
- Add salmon filets and cook uncovered for 7-10 minutes, turning one time. Salmon is cooked when it flakes easily and has reached an internal temperature of 145° F as measured with a food thermometer.
- Serve salmon warm on top of ¼ cup of spinach, topped with feta cheese, walnuts, and blackberry sauce.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
Nutrition Software Used: ESHA Food Processor
Source:
Leah's Pantry, eatFresh.org
