Overall, I was pretty satisfied with this meal. It's amazing how a small amount of an ingredient can add so much flavor. The sesame oil took over the other ingredients and turned this into an asian cuisine. But, I was fine with that. Just ate some more blackberries to add that summer flare I was looking for.
Asparagus and Salmon Salad w/ Blackberry Glaze
adapted from Clean Eating
Yield: 4 servings
- 12 oz. wild-caught salmon fillet, skin and bones removed
- cooking spray
- 2 cups asparagus tips
- 2 cups blackberries, divided
- 2 tsp honey
- 4 tsp low-sodium soy sauce
- 2 tsp dark sesame oil
- 1/4 cup fresh orange juice
- 6 cups arugula (or whatever greens you want)
- Preheat oven to 400 degrees F. Divide salmon into 8 equal sized portions. Mist a baking sheet with cooking spray and place salmon on baking sheet. Bake for about 18 minutes or until fish is cooked through and begins to flake. Remove from oven and let cool.
- Steam asparagus until crisp-tender. Rinse with cool water and place in refrigerator.
- Take 16 blackberries and place them in a small bowl. Mash, then add honey, soy sauce, oil and orange juice. Stir to combine (berries will remain chunky).
- Arrange lettuce on plates and top with asparagus and 2 pieces of salmon. Sprinkle reserved blackberries over salmon and drizzle blackberry-soy dressing evenly over plates.