#BellLetsTalk: Salmon with Toasted Walnuts and Spinach Salad with Blueberry Balsamic Vinaigrette

salmon and spinachBell Let’s Talk is tomorrow, where Bell donates 5¢ to mental health initiatives for every text message sent, or mobile and long distance call made by a Bell customer and tweet using #BellLetsTalk.

This supports a range of programs to enhance mental health in every aspect of Canadian life. This event focuses on workplace mental health, research, community care and access and anti-stigma.

Mental health has always been an important issue for me, especially since I was diagnosed with depression in 2008. I’ve never been a fan of anti-depressants; they’ve never really worked for me. To help curve my mood I try to pick foods that are known to help in that department, which include fish, berries, nuts and leafy greens.

This week I’ve incorporated these mood-boosting ingredients in my recipe, using salmon, walnuts, spinach and blueberries.

Salmon and walnuts are high in essential fatty acids, which are commonly used as natural treatments for depression and anxiety, while the spinach and blueberries contain high levels of anti-oxidants, which protect your brain cells from free radicals, that lead to low energy, and mood swings.

I’m not a Bell customer so I’ll be tweeting #BellLetsTalk tomorrow and I hope you join me.

Salmon with Toasted Walnuts and Spinach Salad with Blueberry Balsamic Vinaigrette

Ingredients:
4 Salmon fillets
1/3 cup of walnuts
1 clove of garlic
1 cup of baby spinach
½ cup blueberries
¼ cup olive oil
½ cup balsamic vinegar
Salt and pepper to taste

 Method:

  1. Chop up the walnuts and garlic and pan fry over medium heat for about 10 minutes.  Set aside.
  2. In a double boiler place the fillets of salmon and steam for about 15 minutes.
  3. While the salmon is steaming, place the blueberries, olive oil, balsamic vinegar and salt and pepper in a food processor or blender and blend until smooth.
  4. Rinse the spinach under cold water and dry.
  5. On a plate, place the cooked salmon with a bit of the walnut and garlic mixture on top. Place the spinach beside the salmon and drizzle some of the blueberry vinaigrette on top. Season and serve.
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