Recipe By: Chef Marie-Annick Courtier from her book Cooking Well: Osteoporosis – Recipe reprinted with permission
8 cups salad greens
12 ounces fennel, sliced thinly
4, four-ounce salmon fillets
1 teaspoon Dijon mustard
2 tablespoons orange juice
1 teaspoon orange zest
4 tablespoons olive oil
1 tablespoon salad herbs, minced
1 orange, peeled and sliced
Salt and pepper
In a bowl, mix the mustard, juice, zest, herbs, and season to taste.
Preheat a steamer. Trim the asparagus and place them in the steamer basket. Cook until barely tender. Transfer the asparagus to a platter and let cool.
Season the salmon fillets and add to the steamer basket. Top with the fennel slices and steam until cooked through, about 10 to 12 minutes. Time may vary based on the thickness of the fillets.
Mix the dressing with the greens. Divide equally among four plates. Top with the fillets, asparagus, orange slices, and serve immediately.
Nutrition Information (per serving; makes 4 servings)
Protein: 28 g
Total fat: 20 g (Sat fat 4 g; Mono fat 17 g)
Fiber: 6 g
Sugar: 6 g
Calcium: 395 mg
Iron: 4 mg
Sodium: 178 mg