Houston Brown's Healthy Cooking Corner

Houston Brown, Advisory Council Vice-Chair

Simple Summer Meal: Citrus & Beet Spinach Salad with Raspberry Marinated Salmon

As the days get longer, I enjoy spending more time outside and less time in the kitchen. Light and easy to prepare meals, especially freshly prepared salads made with locally grown produce, are perfect for this time of year. Add some grilled salmon to the plate, and you have the quintessential Northwest meal. 

Although I prefer to use fresh ingredients, I've become a fan of bottled dressings and marinades especially those that can do double duty, like the reduced fat raspberry vinaigrette which I use in both of this month's recipes.  A good cook knows when to take shortcuts!  

You can find most of the ingredients for these recipes at your local farmer's market click here for a list).  Grab a small basket of freshly picked local raspberries for a colorful and edible garnish. Save some for dessert or to enjoy with your cereal in the morning.

Citrus & Beet Spinach Salad

1-10 oz. package of baby spinach leaves (or one bunch of fresh spinach-clean thoroughly, remove leaves; discard stems)


1 can cooked beets (14 1/2 oz.), drained and chopped (or 2 fresh beets cook, peel and chop)


1 small red onion, thinly sliced


2 medium seedless oranges, peeled and sectioned (or one small can mandarin oranges, drained)


1/3 cup walnut pieces, toasted


1/2 cup light raspberry vinaigrette reduced fat dressing

Toss all ingredients except dressing in large bowl.(Option:  Instead of walnuts, add pecan halves to the salad.)

Note: Serves 3-4 as a side or two people as an entre.  If cooking for one, prepare as directed and dress only the amount you plan to eat right away.  Store the rest for the next day's meal.

Raspberry Marinated Salmon Fillet

Salmon fillet (6 - 8 oz. per person)

Raspberry vinaigrette dressing

Place salmon in resealable plastic bag. Pour raspberry vinaigrette over salmon (enough to coat) and seal bag. Refrigerate for 30 minutes to marinate. 

Preheat broiler.  Remove salmon from marinade; discard bag. 

Broil salmon 2 to 4 inches from heat for 10-12 minutes, or until salmon flakes easily with fork. (Option: The salmon can be cooked any way you prefer baked, grilled or broiled.)

Tips

When handling cooked or canned beets, it's easy to stain your hands, cutting board, and counters a bright shade of pink. To prevent this, wear disposable latex gloves and cut the beets on a large glass or ceramic plate rather than a cutting board.