“The addition of superfoods in your salads will make a big dent in your waistline”
Prep Time: 20 minutes
4 salmon, tuna or snapper fish fillets marinated for 10 minutes in a large mixing bowl or flat baking dish filled with a mixture of 4 tablespoons extra virgin olive oil, 1 teaspoon sea salt, 1 cup fresh mandarin juice, ¼ cup fresh lime juice and 1 tablespoon freshly shaved ginger and 1 teaspoon fresh green jalapenos finely diced
2 tablespoons roasted almonds
1 large mixing bowl filled with kale and crispy leaf green washed and patted dry
1/2 cup red onion chopped
1 mandarin, peeled, segmented and cut in half
2 ripe avocados chopped
2 cups cooked black and white beans drained
2 cups corn boiled and drained
1/3 cup cilantro, chopped
Fresh ground black pepper
Mandarin Lime Vinaigrette:
4 large limes, juiced about 1/2 cup juice
2 garlic cloves peeled, crushed and finely minced
4 tablespoons dark honey
Good dash of sea salt & ground black pepper
½ cup extra virgin olive oil
Combine all ingredients in a jar with a tight fitting lid, and shake to combine for 1 complete minute and set aside.
Combine with red onion, mandarin segments, avocados, beans, almonds, corn, cilantro, salt and pepper. Shake and pour the Mandarin lime Vinaigrette over the salad and stir to combine well and place on the plates ready to serve.
Heat a large frying pan to high and allow to heat completely then add 4 tablespoons olive oil, shake the excess marinate juice off the fillets and gently place on the frying pan. If done properly you should have a nice sizzling sound when you place them on the pan as this will seal the flavor. Gently move the fillet around after placing them in the pan and cook for 3 minutes on each side. Then remove and place each fillet directly on top of each of the preset salads and serv.