4 servings
Ingredients:
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
Directions:
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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