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.