Salmon has always been one of my favorite sources of protein. Even pre-pregnancy I had salmon at least once a week. Rich in omega-3 fatty acids, it’s not only deeply satisfying but also very healthy for your body. Pair it with a salad and you have yourself a great lunch or dinner on hot summer days.
The best part is that you never feel stuffed afterwards. Especially during the warmer months, I like food that tastes delicious yet is light and easily digestible. What I also love about this dish so much is that it is so versatile. You can add caramalized walnuts instead of pine nuts or add strawberries. Whatever is in season where you live or you have a craving for.
Salmon is also a great option during pregnancy. It’s not only high in protein, vitamins, and omega-3 fatty acids but also contains Docosaheaxnoic acid (DHA) which aids in the brain development of the fetus. It’s also said to help with postpartum depression. Just make sure you don’t overconsume it as too much salmon can increase the mercury levels in your body. If you stick to 1-2 servings a week, you are just fine. And as always, listen to what your body is asking for.
I went through a salmon phase during my second trimester which has now subsided again. Even with all the knowledge in the world, our bodies always know best.
Whether pregnant or not, make sure you give this recipe a try!
Maple-Balsamic-Glazed Salmon with Salad
The maple-balsamic-glazed salmon with salad is a light yet satisfying dinner or lunch recipe that can be enjoyed on hot summer days or if you are just in the mood for a healthy fish dish.
For the salad
- 5 oz salmon filet ((150 g))
- your favorite salad
- 4 tomatoes ((I either buy local or cherry tomatoes for the best taste))
- 1/4 quarter cucumber
- 1/4 avocado
- some pine nuts ((optional or can be exchanged for nuts of your choice))
For the glaze
- 1 tbsp olive oil
- 1 tbsp balsamic creme
- 1/2 tbsp maple syrups
- 1 tbsp lime juice
- 1/2 tbsp soy sauce
- chili flakes
- salt & pepper
For the dressing
- 1 tbsp olive oil
- 1 tbsp balsamic creme
- 1 tsp raspberry jam
- 1 tbsp coconut yoghurt ((or yoghurt of your choice))
- 1 tsp mustard
Wash and pad-dry the salmon with a kitchen towel. Using a fork, poke several holes into the salmon. This will help the salmon to absorb the marinade better.
Mix together all the ingredients for the glaze. Put the salmon in a container, add the marinade, shake well, and let it sit in the fridge for at least 1 1/2 hours.
In the meantime, wash the salad and tomatoes. Cut the tomatoes into cubes or when using cherry tomatoes just half them. Peel and cut the cucumber (or leave the peel on if you enjoy the cucumber that way) and the avocado.
Mix together the ingredients for the dressing. If the consistency is to thick, add some water. Season with salt and pepper to your liking.
Heat a pan over medium to high heat and roast the pine nuts until they are golden brown.
After an hour of marinating the salmon, preheat the oven to 335°F (170°C). Put the salmon on a baking sheet with the skin-side up and bake for about 20 minutes or until the skin is crisp and the inside is still smooth but cooked.
Refer salmon on top of the salad, add the dressing and pine nuts. Optional to garnish with some parmesan shavings.
Let me know how you liked the recipe in the comments below and make sure to tag me in your creations @champagnewithmadeleine
Madeleine Stanev 
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