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Recipes for Recovery Salmon Salad

Recipes for Recovery: Salmon Salad

The Wood family founded South Pacific Private 25 years ago and since that time have been committed to the Recovery of their clients and their client’s families.

South Pacific Private approaches Recovery from a holistic viewpoint combining therapy with psycho educational lectures, mindfulness and well being. We have been smoke-free since 2008 and caffeine and sugar free for the last few years as well. The food provided for clients at South Pacific Private is nutritionally balanced and carefully prepared, taking into account all dietary needs.

Several members of the Wood Family, including Fleur Wood and Frances Hansen, are published authors and have created beautiful recipe books which contain lovely, hearty recipes. The Wood family wanted to share some of these recipes with you as a support for your ongoing Recovery.

Eating well and having a balanced, mindful approach to nutrition is important at the point of detox and throughout early Recovery, as well as for a long-term sustainable healthy relationship with food.

In this blog series we will share a collection of recipes from the Wood family which will support Recovery but also healthy eating generally.

We hope you enjoy not only the preparation of these meals but also the nourishment you get from them.

INGREDIENTS:

METHOD:

Preheat the oven to 180°C (350°F).

Place the salmon in a small ovenproof baking dish and add the lemon juice and 1 cup (250 ml) water.

Cover with foil and bake for 16 minutes or until the salmon flakes easily when tested with a fork.

Bring a medium saucepan of water to the boil over high heat. Add the quinoa, reduce the heat to medium and cook for 12 minutes. Drain and stir in the spinach.

Heat the coconut oil in a small frying pan over medium—high heat and sauté the onion for 3-4 minutes or until softened. Add the garlic and cook, stirring, for 1 minute more.

Stir the onion mixture into the quinoa mixture with the flaked salmon, parsley, chives, lemon zest, olive oil, almonds and walnuts. Season with salt and extra lemon juice, to taste.