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| Christiane Northrup’s Salmon and Greens February, 2005 Serves 2 / “This is a simple, colorful, complete meal that’s easy to put together and is rich in antioxidants, phytochemicals, and healthy fats,” Northrup says. With its pleasing combination of flavors and textures, this dish is also elegant enough for entertaining; simply double the recipe here if you have company coming. To round out the dinner, offer a delicious, healthy dessert. “I’d serve organic blueberries with a dollop of crème fraîche or organic vanilla yogurt,” says Northrup. 1 sweet potato, halved lengthwise 2 tablespoons olive oil, divided 2 6-ounce wild Alaskan salmon steaks 1 tablespoon low-sodium tamari 1 large bunch bok choy, cut crosswise into 1-inch segments 3-4 teaspoons balsamic vinegar Black pepper and sea salt, to taste 1. Preheat oven to 350°. Place sweet potato, cut side down, on a lightly oiled baking sheet and bake until soft, about 25 minutes. 2. While sweet potato is cooking, in a large nonstick skillet, heat 1 tablespoon olive oil. Rinse salmon steaks, pat dry, and season with tamari. Place salmon in skillet and brown for about 4 minutes on each side, or until just opaque throughout. In a second skillet or wok, heat remaining 1 tablespoon olive oil. Add bok choy and toss to coat; cover and cook over medium heat until bright green, about 5 minutes. Sprinkle with balsamic vinegar. 3. Place 1 salmon fillet on each of two plates. Arrange bok choy and sweet potato halves on plates. Season with freshly ground black pepper and salt, and serve immediately. PER SERVING: 533 cal, 54% fat cal, 32g fat, 6g sat fat, 112mg chol, 40g protein, 21g carb, 5g fiber, 666mg sodium |