Wednesday, July 28, 2010

Clean Eating: Arugula, Asparagus &Salmon with a blackberry glaze

So now that we have finally moved into our home, our family has left and the world now seems to be back in order.... it was time to hit our Clean Eating magazine recipes and get back into the swing of things.

We were really excited by the July/August 2010 magazine and found a lot of fun summer dishes. This one so far has been my favorite. It is a piece of salmon over a bed of arugula and asparagus (we actually can't stand asparagus so we didn't use that part) drizzled with a sweet sesame sauce. We at first made the sauce to the exact specifications called for in the recipe, but it was a little too oily for me so I added a little more of the other ingredients and it balanced the oil a bit better. Next time, we just won't add as much oil.

Sorry I don't have photos again. I just allow my hunger to take over once I smell the food and I forget about everything else except eating it!

Here is the recipe:

12 oz. wild-caught salmon fillet, skin and bones removed
Olive oil cooking spray
2 cups aspaargus tips
2 cups blackberries, divided
2 tsp raw honey
4 tsp low sodium soy sauce
2 tsp dark sesame oil
1/4 cup fresh orange juice
6 cups arugula
4 large scallions, thinly sliced on the diagonal

ONE: Preheat oven to 400F.Divide salmon into 8 equal sized pieces. mist a baking sheet with cooking spray. Place salmon on baking sheet and bake for about 18 minutes. (When done, salmon will flake but stay together.) Remove from oven and let cool.
TWO: Set a steamer basket over a pot of boiling water and steam asparagus for about 2 minutes, until crisp-tender. Rinse with cool water and chill in refrigerator. (if you are preparing asparagus more than one hour ahead of time, cover and chill.)
THREE: Take 16 blackberries and put them in a small bowl; set remaining blackberries aside. Mash 16 blackberries, then add honey, soy sauce, oil and orange juice. Stir to combine (berries will remain chunky.)
FOUR: On 1 of 4 salad plates, arrange quarter of arugula, then top with quarter of asparagus, quarter of scallions, 2 pieces of salmon and quarter of reserved blackberries. Drizzle with blackberry soy dressing diving evenly, and serve. If desired, garnish with orange zest.

I hope you enjoy this wonderful summer meal!

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