Making a Healthy Salmon and Vegetable Dish

Kristen from The Ground Up shows us how to make a healthy salmon and vegetable meal.

INGREDIENTS:

4 Cucumbers (peeled, halved lengthwise, seeded, sliced or cubed)
1 cup Sour Cream (low-fat is ok)
Garlic Powder
2 tsp Coarse Salt
Ground Black Pepper
Fresh Dill
1 large Red Onion, peeled and sliced
4-6 Salmon Fillets 6 oz. each, skins removed
1 Summer Squash
1 Zucchini (halved lengthwise, seeded, sliced
1-2 Leeks (Sliced)
1 Small Bag Baby Carrots
Extra Virgin Olive Oil (EVOO)
2 Lemons
1lb. Mesclun Greens Including Spinach (Cleaned and Dried)

Low Fat Tortilla Chips
1 Package Wraps (Spinach or Sun Dried Tomato)
Balsamic Dressing

STEPS:

1. Preheat Pan or Grill on High for 10 minutes
2. Season Salmon with Garlic Powder, Salt and Pepper to taste
3. Drizzle with EVOO
4. Season Cucumber in Separate Bowl with Salt and Pepper to taste
5. Add Salmon Seasoned side down into pan or grill
6. Season Salmon with Garlic Powder, Salt and Pepper. Turn over once Golden Brown on Bottom
7. Add Sour Cream to Cucumber
8. Add Red Onion
9. Add Fresh Dill

Second Helpings: Cucumber Dill Salad Balsamic Salmon Wraps

Ingredients:

1 Wrap
Mesclun
Balsamic Dressing
Top with Broken up Salmon Cold~Wrap, cut in half
Serve with Side of Cucumber Salad
Side of chips

STEPS:

1. In Separate Pan Preheat, add EVOO
2. Add Remaining Red Onion, Sliced Summer Squash, Zucchini, Carrots, Leeks
3. Sauté until desired tenderness
4. Plate with Side of Mesclun Greens
5. 1 piece of Salmon with Cucumber Salad
6. Side of Vegetables
7. Lemon Wedge

4900 Lake Shore Road
Hamburg New York 14075
www.kristensuto.com
716-627-7742

Additional info:

The Ground Up is an Herb, Vitamin and Supplement Store. As a Certified Avana Method™ Practitioner Kristen works with individuals on Holistic Lifestyle practices.

Essential Fats
Essential Fatty Acids Balance hormones, heart, arteries, brain
Omega 3
A natural Triglyceride

June Seasonal Foods Available:
Arugula, Dandelion Greens, Herbs, Leeks, Lettuce, Mesclun, Mustard Greens, Peas, Potatoes, Radishes, Rhubarb, Strawberries, Squash Blossoms