I bought the giant tub of organic baby spinach at BJ’s last week and it definitely shows in the recipes I’ve been creating (see pesto quinoa with corn and baby spinach). That’s not a bad thing, right? The way I figure it, if there’s a food as healthy as spinach that my five-year-old will eat by the handful, then I’ve got a good thing going.
What was I thinking about when I created this recipe? No really. I wanted something light yet hearty with a really high quality protein and lots of nutrition. I wanted something healthy that would really stick to my ribs and keep me from baking any of the luscious desserts that crossed my path this week. And I succeeded … without even a bedtime snack.
Some of the credit has got to go to Rebecca Wood for her awesome steamed buckwheat recipe. In the past, my buckwheat has always come out more oatmeal-like … just a bit too squishy to make a really fine salad. This technique worked wonders and made the fluffiest, most delicious buckwheat that was the perfect base for me recipe. Thanks Rebecca!
Buckwheat and Salmon Salad with Baby Spinach
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Ingredients:
This is really easy. Toss together the cooked buckwheat, onion, kidney beans and salmon. Whisk together the lemon juice, mustard, olive oil and thyme. Pour dressing over the other ingredients, toss in spinach and capers, sprinkle with slivered almonds and serve.
If you like a little more bite to your dressing, you can add a bit of cider vinegar.
This meal left us wanting for nothing, and to be honest, we were both surprised at how satisfying it really was.
Clacked by Debbie McDuffee
on Apr 13, 2010 @ 10:00 EST5EDT
