Seared Salmon Salad

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
230
protein 
21 g
sodium 
236 mg
carbohydrates 
9 g
fat 
12 g
fiber  
4 g
cholesterol 
54 mg
Servings 
4
Ingredients 

½ cup julienne carrots
½ cup julienne cucumbers
½ cup julienne jicama
½ cup fresh pea shoots
¼ cup julienne red bell peppers
¼ cup julienne Daikon radishes
4 4-oz salmon fillets

Horseradish Pea Sauce
½ cup fresh shelled peas
1 Tbsp fresh grated horseradish
1 Tbsp canola oil
⅔ cup fresh baby spinach
¼  tsp sea salt

¼ tsp sea salt
1 tsp fresh lemon juice

Prepared horseradish can be substituted for fresh grated horseradish.
Instructions 
  1. In a large bowl, toss together carrots, cucumbers, bell peppers, radishes, jicama and pea shoots.
  2. Preheat grill or broiler.  Grill or broil salmon fillets 3 to 5 minutes on each side, or until fish is cooked through.
  3. Combine all ingredients for Horseradish Pea Sauce in a food processor and puree until smooth. Add a small amount of water, if necessary, to increase smoothness.
  4. Evenly divide vegetable mixture into 4 bowls. Top with 1 salmon fillet and 2 tablespoons Horseradish Pea Sauce. Sprinkle each serving with a pinch of sea salt and ¼ teaspoon lemon juice.
Prepared horseradish can be substituted for fresh grated horseradish.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.