Winter is such a difficult time of year to enjoy salad. It's cold and salad is just not quite hearty enough to really hit the spot when all you really want to eat is starchy, hot, filling food. I always struggle with how to incorporate more greens into my diet in the winter, and this salad may be the answer!
The key trick is to add something as a topper to your salad that is hearty and warm, but still really nutritious. I made a Green Salmon Loaf (that can double as a salmon spread), to add a bit of stick-to-your-ribs goodness to this salad. It's protein packed and has a long list of ingredients.
What makes it green is the addition of Spirulina and Chlorella, nutrient packed sources of protein, essential amino acids, vitamins and minerals. They are an optional ingredient in this loaf, and can be replaced by simply adding finely chopped greens like spinach, kale, chard, etc.
Don't be scared! It tastes really good.
Green Salmon Loaf
4 tbsp chia seeds
1 c water
3 tins of the best quality salmon you can find (Rainforest Coast is really good) or 3-4 servings of baked salmon
1 lemon, juice
1/2 tsp salt
1/4 tsp pepper
1 tbsp hemp seeds
1/2 c nutritional yeast
1 c organic spelt flour
1-2 tbsp chopped fresh cilantro (optional, dill would also work well)
1 tbsp sesame seeds, more to garnish
1 c chopped spinach
3 cloves garlic, finely grated
1/2 c raw almonds, ground
1 tsp chlorella
1 tbsp spirulina
1 tbsp apple cider vinegar
1/2 tsp crushed red pepper
1 tbsp sesame oil
1 tbsp coconut oil
Make chia gel by adding the water to the chia seeds and setting them aside for about 30 min. Chia gel helps to hold things together, and functions like the addition of eggs in this recipe. Feel free to substitue with eggs (use 2).
Put your salmon into a large bowl and add the juice from one lemon, salt and pepper. Mash it together with a fork, to break up any large pieces. Add the remaining ingredients, including the chia gel. Mix thoroughly, making sure there are no pockets of dry ingredients or flour.
Pour into a coconut oil greased standard loaf pan, and sprinkle some sesame seeds over the top. Bake at 350°F for about 30 to 40 min, or until the top begins to lightly brown.
For a salad topper: cut off a slice or two of loaf, brown both sides in a non-stick pan and place ontop of a salad of your choice. I've tried it on spinach with carrot, tomato and mushrooms, with a sesame oil and apple cider vinegar dressing. Or, over mixed greens with a balsamic vinaigrette and a few slices of toast!