Mock High Tide Salad

While we were in Florida a few months back I faced one of my biggest fears, while doing something I’ve always wanted to do. We spend the morning of Chris’s cousin’s wedding paddle boarding along Jupiter Florida’s intercostal inlet. Now I hate water. I don’t go in if I can’t see my feet, but paddle boarding is something I’ve always wanted to do.

In fairness I’ve always picture somewhere a little more blue. Hawaii, or the Caribbean. Somewhere where if I fell in I wouldn’t be scared of what was lurking underneath my board. But to tell you the truth, it ended up not being so bad.

We were out on the water for about two hours & let me tell you, it was the hottest & sunniest day of our entire vacation. It was an absolutely exhausting experience that I fell in love with. Since we’ve been back in So Cal we have been keeping our eyes peeled for Groupons and Living Social deals to try out our new found muscles here in Orange County. We haven’t gone yet but are hoping to get one ride in before the end of the summer.

After our morning workout we went by the pool at the Jupiter Beach Resort to relax, even out our tans from being out on the water all morning, & veg out. We were all starving so we ordered some salads to eat & I had one of the best, most filling salad ever. Full of quinoa, fennel, cranberries, & topped with salmon. Yum! It was the perfect meal to have after an outdoor, summer workout.

When I got home I knew I wanted to recreate it so I ran to my grocery store & then remembered why I don’t by quinoa. Damn it’s expensive. I figured I’d make my own, budget friendly version of the salad instead. It was just as good the second time as the original. I hope you enjoy!

Signature IMG_0153

2 Salads 

1 lb salmon
1 cup less sodium soy sauce
1 garlic clove
Salt and pepper
½ cup prepared brown rice
2 cups baby greens
2 cups baby spinach
4 marinated artichoke hearts, chopped.

1.  Allow salmon to marinate for 20 minutes in soy sauce, garlic, salt and pepper.
2.  Preheat an oiled grill on medium heat.
3.  Place salmon skin side up and don’t flip.
4.  Grill until ¾ of the fish becomes opaque and the fish begins to curl up from the grill.
5.  Flip and continue cooking.
6.  Assemble salad by making a bed of greens and spinach, add rice and artichokes. Can also top with dried cranberries.
7.  Add store bought white balsamic dressing and top with salmon.

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