Flax Crusted Salmon with Spinach Salad

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Posted: Friday, December 7, 2012 9:48 am | Updated: 12:39 pm, Thu Jun 20, 2013.

4 servings


For the Vinaigrette:

• 1/4 cup rice wine vinegar

• 1/2 lemon, juiced

• 1 teaspoon soy sauce

• 2 cloves garlic minced

• 2 teaspoons honey

• 2 teaspoons Dijon mustard

• 3 tablespoons flaxseed oil

For the Salad:

• 4 cups spinach

• 1 large carrot, grated

• 1 large red bell pepper, sliced

• 1 small cucumber, sliced

For the Salmon:

• 1/4 cup whole grain flour

• 2 eggs beaten

• 1/2-3/4 cup ground flaxseeds

• 4 wild salmon fillet

• 3 tablespoons olive oil pure

For the Garnish:

• 1 tablespoon sesame seeds

• 1 tablespoon flaxseeds


Combine the ingredients for the dressing and set aside.

Place the flour, eggs and flax in three shallow bowls. Heat a large sauté pan on medium heat and add the oil. Dip the salmon filets first in the flour then the eggs then the flax. Saute the fish for 2-3 minutes on each side or until golden brown.

Toss the spinach and veggies with the dressing and serve the salmon on top. Garnish with the sesame and flax seeds.

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