Asparagus and Salmon Salad
We are in the midst of doing a spring cleanse, and we need to eat a ton of fresh veggies and fruits, and we are really amping up the anti-oxidant capacity. With lean meats, and lowered fat, it is a definite switch from a more paleo lifestyle, but it is only for a short time. Having picked up several bunches of asparagus at the supermarket, for a whopping $1.49 a lb, I am going to town making asparagus recipes this week. Asparagus is an excellent veggie on a cleanse.
Inspired by our yummy Wild Caught Shredded Salmon, I decided to tweak that recipe for a lower fat substitute for shredded beef. Goal, switch up the recipe up a bit and make a luscious asparagus salad with it, along with a bowl full of greens. You are going to LOVE this healthy new recipe, loaded with flavor and anti-oxidants utilizing the best find of spring and summer, Wild Caught Shredded Salmon, ideal to top salads, or make into fish tacos (or fish salads).
Another delicious, budget friendly recipe incorporating brain healthy, wild caught salmon. Canned salmon is ideal, saving huge amounts of cash if you can't afford the fresh or frozen price tag for wild caught. Whip up a batch of Wild Caught Shredded Salmon for about $2.50. Create Asparagus and Salmon Salad for about $5 for 4 entrees ($1.49 asparagus used 1/3 of bunch, $2 can of salmon) Low carb, GFCF, GAPS friendly, Paleo and Primal without the worldview and loaded with nutrition, Omega 3's, fiber and protein and maximum nutrition.
Wild Caught Shredded Salmon with Asparagus
- 1 can wild caught salmon, drained (we use skin and bones)
- Taco seasoning
- 1/4 to 1/3 lb asparagus, chopped into 1 inch pieces
- Optional ~ 1 jalapeno chopped or a cayenne/jalapeno cube
Salad Greens and Veggies
- Spring Greens Mix or lettuce of choice (enough for each person)
- 3-5 scallions, slice
- 1/2 cup cilantro, chopped
- 1 red pepper, chopped
Heat a cast iron skillet or flat bottomed skillet on medium heat. Because we had a ton of bacon grease, we decided to use a bit, and stir try fry the salmon in the bacon grease and this worked well. VCO or EVOO will work as well.
Drain canned salmon. Ignore what it looks like.....it is brain building, just use the WHOLE can! Either throw salmon, and the easily mashable bones and skin (ewww, I know) into food processor and pulse several times to mix thoroughly, or drain and use a fork to break it up. Cook in hot pan exactly like you would cook a stir fry or carnitas meat, sauteeing in the pan. Since we like spicy, we added a jalapeno cube, which is certainly an option! Cook a few minutes on each side, until Shredded Salmon is golden salmony brown and salmon is slightly crisp. The flavor and texture are awesome! Add chopped asparagus and saute, then put a lid on the pan to allow it to gently steam. No water is necessary, but if you want to add a tablespoon of water or lemon juice, feel free. In a cast iron skillet it was not necessary! Adjust flavors, adding more taco seasoning if you need it.
Meanwhile, get the salad base ready. Clean lettuce and spin, putting in the bottom of large salad bowls. Top salads with heart and brain healthy Wild Caught Shredded Salmon and asparagus mix. Top with chopped red peppers, cilantro and green onions and a dollop of our exquisite Habanero Happiness salsa!
Serve with Ginger Apple GreensShakes for a veggie and fruit loaded meal ideal for the day before the Gallbladder/Liver Cleanse.