All Food Recipes

Salad
4 (4 ounce) salmon fillets
1 tsp olive oil
1 tsp brown sugar
1/4 tsp curry powder
1/4 tsp salt
8 cups spinach leaves
2 cups purple cabbage, shreeded
1.5 cups carrot, shreeded
4 plum tomatoes, diced

Dressing
1/2 cup orange juice
3 tbsps fresh lemon juice
1 tbsp olive oil
1/2 tsp curry powder
salt and black pepper, to taste

Preheat broiler,. Place salmon on a foillined baking sheet. Rub each fillet with 1/4 tsp oil. Stir together brown sugar, curry powder and salt; rub over fillets. Broil fish until cooked through, about 12 minutes. Slide a spatula under each fillet to loosen fish from skin 9skin with stick to foil). Toss spinach, cabbage, acrrots and tomatoes in a bowl. Combine dressing inngredients in a covered jar; shake to combine. Pour half of the dressing over salad; toss to mix. Arrange salad on 4 plates Top each salad with a fillet and drizzle with remaining dressing.

Nutritional information per serving (2.5 cups salad, 1 salmon fillet, 3 tbsps dressing): 336 calories, 35 percent fat 913 grams), 23 percent carbohydrate, 42 percent protein, 6 grams fiber, 5 milligrams iron, 203 milligrams zinc, 1 milligram B6, 4 micrograms B12, 262 micrograms folate.