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Recipe of the Day
Tabbouleh-Inspired Freekeh Salad
Using roasted green wheat and fresh summer vegetables, we replicate a simple Mediterranean tabbouleh.
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Yield: Serves 4.
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Salmon with Berry Relish
| Nutrition Information | |
| Calories: | 221 |
| Total Fat: | 7.5g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 62mg |
| Sodium: | 53mg |
| Carbohydrates: | 15g |
| Dietary Fiber: | 3g |
| Sugars: | 11g |
| Protein: | 23g |
| Vitamin A: | 148.6iu (2%) |
| Vitamin C: | 18.3mg (30%) |
| Calcium: | 56mg (5%) |
| Iron: | 1.3mg (7%) |
The warm berry relish complements the rich flavor of the salmon. Each serving contains 2 g of omega-3s.
4 salmon filets, (4-ounces)
1 cup frozen raspberries, unsweetened
1 cup frozen blueberries, unsweetened
1/2 cup orange juice
1 Tbsp granulated sugar
1/2 tsp ground cinnamon
Dash hot pepper sauce
1/2 tsp ginger, ground
1/8 tsp black pepper
Preheat the oven to 375 degrees. Place the salmon on a large baking sheet and sprinkle with water. Bake until done, about 20 minutes.
Meanwhile, place the berries, juice, sugar, spices and pepper sauce in a small saucepot over high heat. Bring the mixture to a boil over medium-high heat and cook briefly, about 2 minutes. Remove from the stove. Serve the fish hot with the warm berry salsa.
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