This meal is bursting with flavor. Cauliflower, arugula and mustard makes this a cruciferous meal. Vegetables in this category are known for providing us with antioxidant phytonutrients and anti-inflammatory vitamins K and C. These three also contain manganese that helps absorb these important vitamins and keeps free radicals in check. Salmon adds a good dose of omega 3 fatty acids and when drizzled with the chipotle sauce you get a delicious hot, smoky flavored meal. Another food that is notable for its antimicrobial and antibacterial properties is apple cider vinegar.
Note: I do not recommend cruciferous vegetables for people with hypothyroidism or who are taking thyroid medication as they interfere with the uptake of iodine.
- Serves 4
- 3 cups cauliflower florets
- 1 tablespoon olive oil
- 4 salmon fillets (4-6 ounces per serving)
- 1/3 cup sundried tomatoes, chopped
- 5 chipotle peppers in adobo sauce, minced
- 1 tablespoon balsamic vinegar
- 2 tablespoons pine nuts
- 16 ounce arugula
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon Dijon mustard
Heat oven to 450 degrees.
On a large baking sheet spread out cauliflower florets, drizzle olive oil and roast in 450 degrees oven for about 25 minutes.
Sauce for salmon:
In a small bowl, combine minced chipotle peppers with 2 teaspoons adobo sauce and balsamic vinegar
Lower oven temperature to 400 degrees. In a baking sheet place salmon, skin side down, spread salmon sauce on top of fillets and bake for about 15 minutes or until no longer red pink on the center.
In a large bowl toss arugula, roasted cauliflower, sundried tomatoes, pine and nuts. Combine apple cider vinegar and Dijon mustard in a small bowl and drizzle on top.
Serve salmon on top of salad and enjoy.