Description
A special salad featuring spiced salmon and a creamy herb dressing made with a nutty almond beverage, perfect for a refreshing and satisfying meal.
Ingredients
Scale
For the salad
- 1 6-ounce salmon fillet (or 2, 4-ounce fillets)
- 4 cups fresh spinach leaves
- 1 cucumber (cut into rounds)
- 1 cup cherry tomatoes (cut in half)
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 2 lemon slices for garnish
For the dressing
- 8 ounces plain tofu
- 1/4 cup DREAM Ultimate Almond (unsweetened – extra as needed to thin the dressing)
- 3 tablespoons diced white onion
- 2 garlic cloves
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon dried thyme
Instructions
- Preheat your oven to 400°F (200°C). Season the salmon fillet with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- In a skillet over medium heat, melt 2 tablespoons of butter. Add the salmon fillet, skin-side down, and cook for 3-4 minutes until the skin is crispy.
- Transfer the salmon to a baking sheet and bake in the preheated oven for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, prepare the dressing. In a blender or food processor, combine 1/2 cup DREAM Ultimate Almond beverage, 1/4 cup silken tofu, 1 tablespoon fresh dill, 1 tablespoon fresh parsley, 1 teaspoon dried basil, and 1 clove minced garlic. Blend until smooth. Taste and adjust seasoning with salt and pepper as needed. If the dressing is too thick, add a bit more almond beverage to reach the desired consistency.
- In a large salad bowl, combine 4 cups fresh spinach leaves, 1 cucumber cut into rounds, and 1 cup cherry tomatoes cut in half.
- Once the salmon is cooked, let it rest for a few minutes, then flake it into large pieces.
- Toss the salad with the creamy herb dressing and top with the flaked salmon. Serve immediately.
Notes
For a thinner dressing, add more almond beverage. The salad is best served fresh but can be stored in the refrigerator for up to 2 days. Substitute tofu with Greek yogurt for a non-dairy-free option. The salmon can also be grilled or pan-seared instead of baked.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6 grams
- Sodium: 600 mg
- Fat: 28 grams
- Carbohydrates: 20 grams
- Fiber: 5 grams
- Protein: 35 grams
- Cholesterol: 70 mg