Wednesday, July 16, 2014
Seared Salmon over Sesame Spinach
This was so much yummier than I had anticipated, and I love salmon!
First, you heat 1 TBSP Coconut Oil in a pan on medium high.
Once heated, cook Salmon on one side for 5 minutes.
Flip and top with 12 ounces of fresh organic baby spinach.
Cover and cook through while spinach wilts.
Pour the sesame sauce over the spinach and cook for 3 more minutes.
(There is a recipe in this book for homemade Ginger-Miso sauce, but I took a short cut today and used the Organic Ginger- Miso salad dressing from our local grocery store- Harris Teeter)
After this has a few minutes to heat through, serve immediately and pour pan drippings on top.
1 TBSP Coconut Oil
4 Salmon Steaks (about 6-8 oz. each)
2 packages spinach (6 oz. each)
1/2 c. Ginger -Miso Sauce
570 Calories, 46 g. protein, 5 g carb, 40 g total fat, 10 g saturated fat, 2 g fiber, 464 mg sodium