This healthy salad combines protein and fatty acids from salmon as well as the bitterness of arugula (great for detox), and the sweetness of peaches. Plus poaching the salmon in tea lends it a delicious flavor and keeps the salmon so moist. Yum!
Ingredients:
For the salmon:
1 tbsp organic extra virgin olive oil
2 cloves of garlic
2 green onions
1 cup Bigelow Ginger Peach Turmeric Tea concentrate
4 skin-on salmon fillets
Sea salt and pepper to taste
For the salad:
5-6 cups arugula
2 small peaches thinly sliced
For the dressing:
2 tbsp organic extra virgin olive oil
1 tbsp apple cider vinegar
1 tsp honey
½ tsp grated fresh ginger
1/4 cup Bigelow Ginger Peach Turmeric Tea concentrate
Sea salt and pepper to taste
Instructions:
- Boil 1 ½ cups of water. Add 4 Bigelow Ginger Peach Turmeric Tea and allow it to steep for 4-5 minutes. For a stronger flavor allow steeping for an additional minute.
- Warm olive oil in a pan over medium-high heat.
- Chop the garlic.
- Dry the salmon fillets and sprinkle with salt and pepper.
- Saute the garlic in the oil until slightly fragrant. Add the salmon fillets to the pan skin side up and 1 cup of the tea concentrate. Cook the salmon covered for 5-6 minutes on each side, spooning the tea mixture over the salmon.
- While the salmon cooks, wash and dry the arugula and peaches. Slices the peaches and combine in a large bowl.
- In a small bowl, prepare the dressing by combining the oil, vinegar, honey, ginger, remaining tea, and salt and pepper.
- Plate your salad, top with a salmon fillet, and drizzle with dressing.
Bon appetite!
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