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Coriander Crusted Salmon over Spinach Salad

2 Tbsp Dijon mustard

2 Tbsp olive oil

2 Tbsp balsamic vinegar

Freshly ground black pepper

1 pinch red pepper flakes

8 2 ounce Salmon fillets

1 dash Worcestershire Sauce

1 lemon, juiced

1/4 cup whole coriander seeds

1 12-ounce bag baby spinach

1 cup red onion, julienned

1 cup white mushrooms, sliced

1/2 cup walnuts, chopped

2 hard boiled eggs, chopped

Nutrition Info
Total # 6, Cals 280, Total Fat 18g, Sat Fat 2.8g, Chol 104mg, Sodium 210mg, Fiber 4.5g, Carbs 10g, Pro 21g


back home

Make salad dressing by putting mustard in a small bowl. While whisking, add balsamic vinegar. Whisk vigorously while streaming in olive oil to create an emulsion. Season with pepper and red pepper flakes. Preheat oven to 425 degrees. Mix together the lemon juice, dash of Worcestershire sauce in a small bowl and pour over salmon fillets. Let sit for no more than five minutes to marinate. Drain any excess liquid and press fillets into coriander seeds. Put fillets in oven and cook five minutes, or until desired doneness. While fish is cooking, toss spinach in dressing and place in a large bowl. Top with onions, mushrooms, walnuts and boiled eggs. Serve salmon with salad.