Hello 2017! Here’s to new beginnings and exciting times ahead!!
I think this Edamame and Wild Salmon Spinach Salad is the perfect way to welcome the new year and to take things to the next level here on Pure Ella.
I love sharing healthy recipes that nourish the body and mind and can heal the body and act as a preventative means for possible health issues. I strive to bring the best of clean eating, real-food to my readers and this encompasses THE healthiest foods possible coming together.
For some of you this recipe today looks great and you won’t think twice about it – but I feel like for some (especially my vegan followers) this may come as a shock that I share a Wild Salmon in this recipe…
Let me explain that I have never been fully vegan but somehow I shared more and more vegan recipes because I do eat 90% vegan and gluten-free. However I’m not fully vegan or am I gluten-free. The majority ruled and I went with the flow for a few years because it was also exciting and challenging to create plant-based recipes.
I usually tag my recipes as ‘vegan’ to notify my readers about what to expect, (this is very helpful when allergies or food intolerances are important). This was never to imply that I am vegan, however I can see how that could get confusing.
Anyway, I feel like I want to take Pure Ella to the next level and share all the foods that I feel are healthy and delicious. This includes some fish and seafood. (Not all). But quality wild fish are excellent, especially wild salmon which is packed in healthy omega 3 and 6 fatty acids which are great for brain health, salmon is also great for joint and bone health, excellent carbohydrate-free source of protein (unlike beans), excellent natural source of Vitamin D., and SO much more….
I have a serving of fish once or twice a week and I thrive on this diet. And I’m still wheat-free but do occasionally have spelt and rye etc. I guess what I do eat would be classified as a Wheat-free, Refined sugar-free Plant-based Pescetarian Diet. (Not a ‘diet’ as in going on a diet, but an eating lifestyle. I am definitely against ‘diets’ and this is always confusing when people see the word ‘diet’. I look at is an eating lifestyle ~ I hope that makes sense.) And contrary to what a few of my friend’s still think, I’m not on a ‘picky-eater-diet’ :) LOL
The food I eat is based on incredible research into healing and wellness. I hope to get into the power of healthy food more often as I see it’s still such a confusing topic for people.
- 2 wild salmon fillets OR
- 1 cup edamame beans (pre cooked)
- bunch of baby spinach
- 1 cup cherry tomatoes, halved
- 1 large carrot, julienned
- 1/2 English cucumber, sliced thin
- 1 ripe avocado, halved, pitted, peeled and sliced
- pumpkin seeds for topping
- green onion for topping
- grape seed oil for cooking
- 2 tablespoons balsamic vinaigrette
- 2 tablespoons miso paste
- 1 tablespoon maple syrup
- pinch of cayenne pepper
- sea salt and pepper to taste
- 1/4 cup olive oil
- 1/2 lemon, juiced
- To cook the salmon: rinse and pat the salmon dry and sprinkle with sea salt and freshly ground black pepper, heat a non-stick/ cast iron pan on medium heat with grape seed oil. Pan-sear the salmon on one side for about 3 minutes, then flip over and cook the other side for about 2 more minutes. Remove from heat when it’s cooked.
- To make the glaze: In a small bowl, add in the balsamic, miso, maple syrup, cayenne pepper, salt and pepper and mix well until combined well.
- In the meantime: place the baby spinach on two plates, add in tomatoes, cucumber and carrots. Drizzle with a bit of olive oil and freshly squeezed lemon.
- Top with the wild salmon and top with the glaze or add the edamame beans and drizzle the glaze on top also.
- Finally top with with pumpkin seeds and green onion. Enjoy!
I made this first recipe that merges a plant-based and vegan diet as one recipe. Both the edamame beans and the salmon work great with these ingredients and both are delicious and healthy meals that would make a great lunch or a nice light dinner.
Ella Leché is a cookbook author (‘Cut the Sugar‘), recipe developer, and photographer/stylist behind Pure Ella; where she shares delicious and healthy recipes. Eating PURE is clean ingredients, whole foods, plant-based nourishment and delicious desserts – with quality ingredients and sweeteners so they’re treats with benefits so you won’t have to feel deprived or restricted to eat healthier.
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