Peggy’s Arugula Salad with Salmon & Red Beets
Peggy Tjin's 10-10 Classic shows
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4m 11s
Peggy’s Arugula Salad with Salmon & Red Beets
Servings: 1
Prep Time: 5 minutes
Cook Time: 6 minutes
Price: $7.75 per serving
Difficulty: Multi-Tasking
Ingredients, all organic:
● 1 Salmon Steak
● 1 Cup of Arugula
● 1 Tablespoon of Grated Parmesan Cheese
● 1 Cup of Red Beets
● 1 Tablespoon of Olive Oil
● 2 Tablespoons of Coconut Oil
● 1 Tablespoon of Balsamic Vinegar
● 2 Tablespoons of Marinade
● 1 Cup of pre cooked Plantain Slices
● 1 Egg
Nutritional Fact: Did you know salmon is a great source of omega-3 fatty acids?
Tools:
● Pan, Spatula, tong, silicone spoon, and kitchen scissors
Directions:
1. Place the salmon in a pan over a medium flame and add 2 tablespoons of coconut oil, 2 tablespoons of marinade and cook for about 3 minutes on both sides.
2. Meanwhile prepare the salad. Add 1 tablespoon of olive oil and 1 tablespoon of Balsamic vinegar over a bed of arugula, and top with 1 tablespoon of grated Parmesan cheese. Also add 1 cup of plantain slices, 1 cup of red beet slices an egg.
3. When done, add the salmon to the salad and you’re good to go!
Bon Apetito, From Peggy with LOVE!
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