Eating clean, whole, natural foods is such an important, health promoting step. Choosing unprocessed, whole ingredients that look like they did when they came out of the ground or from the animal is key. Your body doesn't need all the rest of the junk that food manufacturers add to processed food to enhance shelf life, stabilize, add color, etc. You are what you eat - choose healthy, wholesome, lean foods.
We are lucky to live in an area where healthy choices are plentiful! Choosing local ingredients when making your meals is better for you, not only are your ingredients fresher, and tastier, but they also have been picked at the peak of freshness, and have spent less time in transit, all of which translate to maximum nutrition.
This super simple and flavorful recipe utilizes veggies and herbs coming out of the garden right now (also available at the Farmer's Market or grocery stores), Chinook Salmon from Riggins Idaho (store bought salmon or trout is a fine substitution), and whole grain purple barley from 1000 Springs Mill in Buhl Idaho, which is so nutty and delicious (available at Whole Foods, the Co-op or online)
For the citrus salmon:
3-4 salmon filets (or other Omega-3 rich fish, such as trout)
½ c. orange juice
½ c. soy sauce
2 cloves garlic, minced
1 tsp. fresh grated ginger
Olive oil for cooking
For the salad:
1 ½ - 2 c. cooked whole grain barley
2 c. fresh spring peas
2 c. lettuce or spinach
¼ c. chopped green onion
¼ - ½ c. chopped fresh mint
For the dressing:
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
½ cup orange juice
1 Tbsp. lemon juice
1 tsp. orange zest
1/3 c. olive oil
Pour salmon marinade ingredients (orange juice, soy sauce, garlic and ginger) into a ziplock bag. Add salmon filets, seal bag, and gently smoosh around so salmon is fully in contact with marinade. Marinate in the refrigerator for several hours.
To cook the salmon, preheat the oven to 350 degrees. Heat an oven-proof skillet on the stovetop over medium/high heat. Drizzle with olive oil to coat the pan. Add salmon to heated skillet, flesh side down, and cook for 3-4 minutes, until browned, and fish releases from pan. Flip salmon over with tongs (so it is skin side down), continue to cook on the stovetop for 3-4 more minutes. Transfer pan into preheated oven and cook for 5-10 minutes, depending on thickness of the filets. Pull the salmon out of the oven and allow to rest for a few minutes before serving.
While the salmon is cooking, assemble the dressing and the salad: whisk together salt, black pepper, orange juice, lemon juice, orange zest and olive oil in a medium bowl. Add barley, spring peas, lettuce or spinach, green onion, and fresh mint. Toss to combine.