Sunday, May 11, 2014

Salmon Arugula Salad with Tart Cherries

The dark red pigment of cherries is a flavonoid compound called anthocyanin glycosides which has powerful antioxidant and anti-inflammatory properties. This helps the body fight against free radical damage, cancer, heart disease, and may even help soothe muscle soreness and joint pain.

Cherries are rich in fiber, vitamins A, C, and E, potassium, magnesium, iron, and folate. Tart cherries also contain melatonin, a hormone naturally produced in the body  that helps regulate sleep. Some studies have reported improved sleep in participants who drank tart cherry juice daily. Try this healthy and delicious recipe.

Serves: 4

6 cups arugula (about 3 oz)
1/2 radicchio, cut into strips
1 tbs olive oil
4 salmon fillets
3 shallots, sliced
1/2 jalapeno, seeds removed and sliced
1 1/2 cup tart cherries with pits removed (completely thaw if frozen)
1 1/2 tsp fresh ginger, grated
1/4 cup tart cherry juice
salt and pepper

Divide arugula and radicchio evenly onto 4 plates and set aside.

In a skillet over medium heat add 1 tsp olive oil and cook shallots and jalapenos until tender.

In a separate skillet add remaining olive oil and cook salmon 2-3 minutes each side until done. Place one fillet on top of each plate of salad.

In the skillet with the shallots and jalapenos, add cherries and ginger. Stir occasionally until heated. Add cherry juice and increase heat to medium-high. Allow mixture to reduce for several minutes until much of the liquid has evaporated. Add salt and pepper to taste. Spoon cherry mixture and some of the remaining liquid over each salmon fillet as well as the salad. Serve and enjoy!

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