Blackened Wild Salmon + Strawberry Salad

by chef tana j duncan

In the Bay Area salmon season kicks in in the spring along side some of the most prolific strawberry fields in the US. Taking advantage of seasonal fresh ingredients is the ideal way to enjoy the most flavorful and delicious meal. Don’t get me started on the importance of wild salmon vs farmed; but lets just say- stick to wild! This is an ultra simple recipe but the balance of sweet, sour and bitter along with the warm flavorful salmon and creamy goat cheese-it just hits the spot! This recipe is Keto friendly, gluten free and easily adapted to be dairy free!
 

THE BENEFITS

During pregnancy; at any stage, it is so crucial to get enough omega-3 fatty acids for both mother and baby health- These amino acids are brain builders! Packed with protein each filet of salmon having almost 36 grams, ideal for hitting that crucial quota- building a human requires so much protein, these are the building blocks, especially during the last two trimesters! Dark leafy greens and the berries provide fiber, vitamins, minerals and antioxidants. Magnesium is the unsung hero of pregnancy and these baby power greens are packed!

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INGREDIENTS

5 oz Wild Salmon Filet
2 cups Organic Power Greens Mix
Parmesan Crisp (Broken Up As “crouton”)
1/2 an Avocado
1/4 cup Sheep Feta
1/2 cup Sauteed Shitake Mushrooms
1/2 cup Fresh Strawberries
Roasted Pumpkin seeds
Olive Oil
Butter
Balsamic Reduction
1 tsp Coconut Sugar
1 tsp Paprika Salt & Pepper

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LET'S COOK!

Season your salmon filet with paprika, coconut sap sugar, paprika and salt and pepper. In large cast iron or non stick pan- heat up butter and olive oil- gently set salmon flesh side down for 3 minutes until nice and blackened, flip and add a lid to let steam finish cooking- in 3-5 minutes depending on the thickness of your fish it will be done- transfer to a plate and let it sit while you prepare your salad.

In a bowl toss greens with olive oil and a light amount of balsamic, salt and pepper.
On plate - drizzle with balsamic reduction; I find that the reduction on the bottom allows you to choose how much you want on each bite :)
Add all the ingredients to the top of salad and enjoy!

Recipe by Chef Tana J Duncan, Food + Wellness Contributor


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Chef Tana J Duncan is a natural foods personal chef residing in Santa Cruz, CA. She is also owns Bay Area catering company, Salt & Stone Catering. With her love for cooking with natural foods, she has an incredible passion for pregnancy, women's health and the value of nutritional meals. In her spare time, you can catch Chef Tana cooking up something hot for her clients, adventuring in the city with her best friends or hanging out with her son, Zenovio. 

Follow Chef Tana on Instagram: @cheftanajduncan
Salt & Stone Catering: @saltandstonecatering 

Visit her website!