Chipotle Salmon with Arugula Salad

Chipotle Salmon with-Arugula Salad Recipe
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Chipotle Salmon with Arugula Salad.

Chipotle Salmon with Arugula Salad
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Chipotle Salmon with Arugula Salad and Roasted Cauliflower

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Chipotle Salmon with-Arugula Salad Recipe

Dr. Mark Hyman’s 10 Day Detox Diet Chipotle Salmon with Arugula Salad

  • Author: Dr. Elise Ho
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Description

The combination of flavors will quickly captivate your taste buds and make this a family favorite.

The balsamic vinegar in this recipe lends a subtle sweetness and depth to the smoky-spicy chipotle.


Scale

Ingredients

  • 1 large head cauliflower, cored and cut into 2-inch florets
  • 2 tablespoons extra-virgin olive oil
  • sea salt and freshly ground black pepper
  • 1 (7-ounce) can chipotle peppers in adobo sauce, peppers seeded and minced, 2 teaspoons sauce reserved
  • 1 tablespoon balsamic vinegar
  • 4 (4- to 6-ounce) boneless, skin-on wild salmon fillets
  • 2 cups baby arugula
  • ¼ cup chopped sundried tomatoes
  • ¼ cup chopped Kalamata olives
  • 2 tablespoons pine nuts
  • 1 tablespoon apple cider vinegar
  • 1½ teaspoons Dijon mustard

Instructions

  1. Preheat the oven to 450°F.
  2. Place the cauliflower florets on a large rimmed baking sheet.
  3. Drizzle with 1 tablespoon of the olive oil and season with ¼ teaspoon salt and a pinch of black pepper.
  4. Toss to coat the cauliflower with the oil and seasonings.
  5. Roast the cauliflower, stirring once midway, until it is tender and golden, 25 to 30 minutes.
  6. Remove from the oven and reduce the temperature to 400°F.
  7. Meanwhile, in a small bowl, stir together the chipotle peppers, adobo sauce, and balsamic vinegar.
  8. Place the salmon fillets, skin-side down, in a baking dish.
  9. Use a spoon or a brush to coat the top of the salmon with the chipotle mixture.
  10. Bake until the salmon is cooked through, 12 to 16 minutes, depending on the thickness.
  11. Meanwhile, in a large bowl, combine the roasted cauliflower, arugula, sundried tomatoes, olives, and pine nuts.
  12. In a small bowl, whisk together the remaining 1 tablespoon olive oil, cider vinegar, mustard, and a pinch of salt.
  13. Drizzle the dressing over the salad, gently tossing to combine.
  14. Serve with the salmon.


Nutrition

  • Calories: 416
  • Sodium: 519 mg.
  • Fat: 25 g.
  • Saturated Fat: 3 g.
  • Carbohydrates: 22 g.
  • Fiber: 8 g.
  • Protein: 30 g.
  • Cholesterol: 65 mg.
Recipe Card powered byTasty Recipes

 

 

 

So what do you think? Will you try the recipe? Are you ready to get healthy?

 

Let me know in the comments below.

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Original Publication Date Jan 6, 2018

11 thoughts on “Chipotle Salmon with Arugula Salad”

  1. I love every single ingredient for this scrumptious chipotle salmon recipe! I’m especially drawn to the colors and flavors you’ve included in this recipe in addition to the detox diet aspect of this dish. Yum, yum!

  2. I love salmon.. so many great benefits like Rich in Omega-3 Fatty Acids,Great Source of Protein,
    High in B Vitamins..I can go on and on.. love you delicious Recipe ☝️❤️ ..

    1. I love Salmon too. I am careful with how often I eat it but I could eat it practically every day if I was able.

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About The Author

Dr. Elise Ho

Dr. Elise Ho

Dr. Ho is a Holistic Health & Life Coach with a special interest in Mindset, Stress Management, Emotional Health and the Brain-Gut Connection to it all.

During Elise's 30+ years of experience she has been honored to work closely with health and wellness pioneers such as Dr. Mark Hyman, Dr. Daniel Amen, Dr. John Gray, and several others.

Dr. Ho holds multiple certifications and degrees including a Ph.D. in Natural Health and a doctoral degree in Naturopathic Psychology.