FRESH & HEALTHY FINDS
Mushrooms make meals better.
SALMON WITH SAVOY CABBAGE
SALAD AND LEMON CREAM
Lusamerica
SALAD
½ head Savoy cabbage
2 small carrots
¼ onion
2 green onions
1 serrano chile
½ bunch cilantro, ;nely chopped
2 limes, juiced
1 tablespoon olive oil
1 tablespoon agave nectar
Salt and black pepper
PREPARE THE SALAD: Slice all vegetables paper thin.
In a medium bowl, combine vegetables with remaining
ingredients. Season to taste with salt and pepper.
PREPARE THE LEMON CREAM: In a small bowl, combine
ingredients. Refrigerate.
PREPARE THE SALMON: Preheat oven to 375°F. Brush
salmon with olive oil, season with salt and black pepper.
In a large oven-proof skillet over medium high heat, cook
salmon until golden crust forms on one side. Turn ;sh
over. Finish in oven for 7 minutes or until
desired doneness. Divide salad onto 4 plates.
Add salmon. Drizzle with the lemon cream.
Garnish with sliced avocado. Makes 4 servings.
LEMON CREAM
½ cup sour cream
1 tablespoon cilantro,
chopped
½ lemon, juiced
SALMON
4 7-ounce salmon ;llets
Olive oil
Salt and pepper
Avocado, for garnish
Enjoy a taste of summer with fresh
high-quality Chilean blueberries. From
our family farms to your family’s table.
