Spinach, onion, and citrus zest are all rich in flavonoid antioxidants, while almonds offer fiber and event more antioxidant compounds.
Salmon is of course an unsurpassed source of vitamin D and a top source of omega-3s.
And—unique among fin fish—wild salmon is an abundant source of astaxanthin… the orange-hued pigment that exceeds most food-borne rivals in tests of antioxidant capacity.
Seared Salmon with Wilted Citrus Spinach
1 grapefruit (zest and sections)
2 oranges (zest and sections)
1 cup slivered organic almonds, toasted
5 tablespoons organic extra virgin olive oil, divided
4 wild Salmon fillets (6 oz each)
1 red onion, thinly sliced
1 tablespoon Dijon mustard
3 tablespoons white wine vinegar
Sea salt and organic black pepper
1 pound fresh spinach, washed
- Zest grapefruit and oranges (remove a thin layer of the outer skin with a grater or zester, taking care not to include the bitter white pith). Reserve zest.
- Separate orange and grapefruit sections. Reserve.
- Sliver almonds in a food processor and toast lightly in small skillet over medium heat.
- Preheat large skillet with 3 tablespoon olive oil over medium-high heat.
- Season fish with salt and pepper and transfer to the hot skillet
- Cook 3‒4 minutes per side, remove, and cover. (The Salmon will continue to cook internally.)
- Preheat another skillet with 2 tablespoon olive oil over medium heat.
- Add onion and orange zest, grapefruit zest, mustard and vinegar. Season with salt and pepper. Add spinach and stir gently until just wilted.
- Divide citrus spinach among 4 plates, top with Salmon and sprinkle with almonds. Garnish with grapefruit and orange slices