I’m really trying to eat healthy and stick to my workouts this year not just to look great but to improve my energy level. Another fabulous benefit to eating a low sugar, low fat and low salt diet is that glowing skin you get from riding your body of these bad boys. This is the first of my Blondi Recipe choices and it’s a great one. Salmon is so good for your skin and body. It’s rich in protein, heart-helping omega-3 fatty acids, and vitamin D. This salad is light and refreshing, and doesn’t skimp on zesty flavor. I hope you enjoy it as much as I did. Let me know in the comments below.
Xoxo, Jacqueline Jax
PS.. Don’t forget to try some of my Blondi Workouts as well..
Ingredients: Celery, scallions, lemon, salt, pepper, salmon fillets, low-fat yogurt, dill, horseradish, olive oil, watercress, sugar snap peas, radishes
1 celery stalk, cut into 2-inch pieces
1 bunch scallions, greens sliced into 1/2-inch pieces, whites left whole, divided
1 lemon, halved: cut half into slices, zest and juice remaining half (1/2 teaspoon zest, 1 tablespoon juice), divided
1 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
4 (6-ounce) salmon fillets, skinned (about 2 inches thick)
1/2 cup plain low-fat yogurt
2 tablespoons chopped fresh dill plus 1/2 cup fronds, divided
1/2 teaspoon grated fresh horseradish
1 tablespoon extra-virgin olive oil
2 bunches watercress, thick stems removed (about 8 cups)
1 cup sugar snap peas, thinly sliced crosswise (3 ounces)
1 small bunch radishes, sliced (1 1/2 cups)
1. Fill a high-sided skillet or large pot with 6 cups water; add celery, scallion whites, and lemon slices to pot. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil over high heat; cover, reduce heat, and simmer. Cook until fragrant (8-10 minutes). Add salmon (water should just cover fillets) to pot; cover and gently simmer until fish is opaque (5-8 minutes). With tongs or a fish spatula, remove salmon from broth; set aside on a cutting board to cool.
2. While fish is poaching, make the dressing: In a medium bowl, combine yogurt, chopped dill, horseradish, lemon zest, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, whisking well. Arrange watercress, snap peas, radishes, and dill fronds on 4 plates; top with salmon, and sprinkle with scallion greens. Drizzle with dressing; serve.