Tuesday, August 16, 2011

Grilled Sweet and Hot Salmon Sandwich with Summer Slaw

Omega 3 fatty acids are an important part of a balanced diet. According to the University of Maryland Medical Center:

Research shows that omega-3 fatty acids reduce inflammation and may help lower risk of chronic diseases such as heart disease, cancer, and arthritis. Omega-3 fatty acids are highly concentrated in the brain and appear to be important for cognitive (brain memory and performance) and behavioral function. In fact, infants who do not get enough omega-3 fatty acids from their mothers during pregnancy are at risk for developing vision and nerve problems. Symptoms of omega-3 fatty acid deficiency include fatigue, poor memory, dry skin, heart problems, mood swings or depression, and poor circulation.

This recipe is a delicious way of getting nutrients with flavor. I paired the sandwich with a Summer "Slaw" to highlight some seasonal flavors. I truly hope you find this recipe helpful.

Here is how:
1. Combine and set aside:
- 2 Tbs. dijon mustard
- 3 Tbs. brown sugar
- 1 tsp. gluten free tamari sauce

2. Brush 2 Salmon fillets with extra virgin olive oil and season with salt and freshly ground black pepper. Grill over direct medium-high heat for 5 minutes (or until browned). Turn and grill for another 5 minutes.

3. Brush 2 slices of gluten free bread with extra virgin olive oil and grill for about 1 minute on each side to toast the bread. Top the bread with baby spinach and the salmon. Drizzle the mustard sauce on top.

4. For the slaw, combine in a bowl:
- 2 Tbs. creme fraiche
- 1 inch piece of fresh ginger (peeled and grated)
- Juice from 1 clementine
- 2 clementines (peeled and sliced)
- Salt and freshly ground black pepper
- 2 small carrots (chopped)
- 2 Tbs. of fresh dill (chopped finely)
- 1/4 pound of fresh green beans (trimmed and chopped)

5. Toss the slaw ingredients together and refrigerate until time to serve.

Here is to healthy meals with style! xo

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