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Lymphoma and Pets
Grilled Salmon and Spinach Salad from the American Institute for Cancer Research
In their ongoing effort to promote cancer-preventive lifestyle choices, the American Institute for Cancer Research and author Dana Jacobi work together to create delicious and health-conscious dishes. The following recipe for grilled salmon and spinach salad is one of their creations.
Salmon and spinach — now that's a nutritious combination that includes the delicious taste of the sea along with a special spring garden treat. That garden treat is described by Jacobi as being dressed with "a lovely layering of flavors: Orange juice adds both sweetness and acidity, and honey balances the vinegar. The additions of sesame oil and ginger impart a subtle Asian accent, while garlic and shredded carrots create a refreshing flavor and tantalizing texture."
You can make this a meal by adding wild rice topped with lentils. Simply place the rice on a plate and spoon over several heaping tablespoons of lentils heated with a bit of water or vegetable broth. Of course, you can always serve up some sides consisting of any vegetable leftovers you have handy. Then enjoy this late spring or early summer meal.
Don't forget that each and every recipe offered by the AICR has been vetted and approved by a registered dietitian (RD).
Grilled Salmon and Spinach Salad
- ¼ cup reduced-sodium soy sauce
- ¼ cup rice vinegar
- 1 tsp. mustard powder or 1 tsp. prepared mustard
1 lb. salmon, cut in four fillets
- 3 Tbsp. orange juice
- 3 Tbsp. rice vinegar
- 2 Tbsp. honey
- 1 tsp. extra virgin olive oil
- ½ tsp. roasted sesame oil (or regular sesame oil)
- 2 cloves garlic
- ½ cup shredded carrots
- 1 tsp. minced fresh ginger
- Salt and freshly ground black pepper to taste
- 5 oz. baby spinach, rinsed clean
- 8 cherry tomatoes, halved
- 1 red bell pepper, sliced thin
Whisk together marinade ingredients to combine well. In shallow dish, coat both sides of salmon with marinade. Cover dish and refrigerate for at least one hour.
Coat grill lightly with oil to prevent sticking. Remove salmon from marinade and discard remaining marinade. Place salmon, skin side down, on medium-hot grill. Cook about 6 minutes until skin is browned and crisp. Gently turn fillets over and cook additional 2-3 minutes until desired degree of doneness. Remove and set aside.
Combine dressing ingredients in food processor or blender and pulse or blend until well combined, about 1 minute.
Arrange salad ingredients on four serving dishes. Drizzle half the dressing on salad. Place salmon on top and drizzle remaining dressing. Serve.
Makes 4 servings.
Per serving: 280 calories, 13 g total fat (2.5 g saturated fat), 21g carbohydrate, 22 g protein, 4 g dietary fiber, 403 mg sodium.