Holy Sauce History Recipes

This recipe comes from the creator of the MIND diet

This gem of a recipe comes from the book Diet for The MIND, by Dr. Martha Clare Morris and Laura Morris. I was honored to host Dr. Morris, the Rush University researcher who created the MIND diet, at a special cooking class last month. This Spicy Salmon Summer Salad was the centerpiece of our menu of MIND-ful foods and all the students loved it. Learn more about our cooking class and see the full menu here: Cooking for the MIND with Dr. Martha Clare Morris.

For our cooking class, I adapted the recipe slightly to make it easier to feed a crowd. Instead of using individual filets, as you would for a quick, weeknight supper, we slow-roasted a side of salmon and served it atop a platter of greens.

Salmon Spicy Mentai and Emmental Salad

ingredients

1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon coarse sea salt
4 4-ounce boneless skin-on salmon filet
1 tablespoon extra virgin olive oil

For the salad:

4 cups baby greens (arugula,spinach, romaine)
1 head Bibb lettuce lightly chopped
1 cup fresh or thawed frozen corn
2 cups halved grape tomatoes

For the dressing:

1/4 cup extra virgin olive oil
Juice of 1 lime
1 tablespoon pure maple syrup

For serving:

2 avocados peeled, pitted and sliced
2 limes quartered

How to prepare...

Step 1

In a small bowl, combine the paprika, cumin, cayenne, and salt. Gently rub the spice mixture onto the flesh side of the salmon filets.

Step 2

Heat the oil in a large sauté pan over medium heat. Place the fillets skin-side up in the pan. Cook for 4 minutes, then flip the fillets.

Step 3

Reduce the heat to low, cover, and cook for another 4 to 6 minutes, or until just cooked through.

Step 4

In a medium bowl, combine the spinach, lettuce, corn, and tomatoes. In a small bowl, whisk together all the dressing ingredients. Pour the dressing over the salad and toss.

Step 5

Evenly divide the salad among four plates. Top each with a salmon filet and a few avocado slices. Serve with lime wedges on the side.