The Salus Salad
Created for Salus Heart and Wellness by
Tom Dowling, Executive Chef, Rancho Bernardo Inn

Grilled Salmon Salad with Mesclun Greens, Soy Beans, Pear Tomatoes, Asparagus and Raspberry Walnut Vinaigrette

(SERVES FOUR)

This delightful salad, suitable for lunch or light dinner, features some of the most healthful and delicious foods available. Salmon is a rich source of omega-3 fatty acids which have protective effects for the heart. The natural oils of the fish allow for preparation without added fat or oil. Fresh spices provide added taste but are low in sodium.

Soybeans are a wonderful source of protein and protective isoflavones, thought to be instrumental in preventing breast and prostate cancer. In addition, soybeans provide energy from carbohydrate in a form that does not elicit a rapid rise in blood sugar or insulin. Such carbohydrates have a low “Glycemic Index” and are thought to help prevent weight gain and diabetes.

Asparagus and the dark salad greens provide vitamins, fiber, interesting flavors and textures. Raspberries are chosen, in part, for their very high levels of dietary fiber; the bright color is due to phytochemicals that are thought to exert their anti-aging and other beneficial effects because of their anti-oxidant properties. Similar protective plant compounds are found in tomatoes. Walnuts are an excellent source of healthy omega-3 fatty acids and are dry roasted without additional oils.

Olive oil in the vinaigrette contains the highest amount of monounsaturated fat—the vegetable oil that has been found to maintain levels of protective HDL cholesterol.

Salmon
Four five-ounce salmon filets

Dredge top of filet with spice crust. Grill over hot fire for 4 minutes on each side.

Spice Crust
2 Tbsp coriander seed
2 Tbsp fennel seed
1 Tbsp thyme dried
1 Tbsp black pepper, whole

Grind together in a spice / coffee grinder

Salad and Garnish
12 asparagus spears blanched
12 endive leaves
1 cup raspberries fresh
2 cups organic greens
2 heads endive chopped
1 red onion chopped
12 pear tomatoes red and yellow
1/2 cup edamame (soy beans) blanched and cleaned from pods
1/2 cup walnut halves toasted
2 Tbsp chives cut 1/2 inch

Arrange asparagus, endive and raspberries onto dinner plate. Toss the greens, chopped endive, and tomatoes in a portion of the vinaigrette and create a bed of salad in the center of the plate. Top with warm salmon, chives, walnuts and edamame.

Vinaigrette
(Makes 1 cup, save extra for other uses)
2 ounces raspberry vinegar
5 ounces extra virgin olive oil
1 ounces walnut oil
1 Tbsp Dijon mustard
To taste white pepper ground