BY's Recipe: Salmon stir fry with a light lemony salad can be a simple dinner for many people. No cooking experience is required.
Get the salmon stir fry recipe here.
Light lemony salad recipe
Servings: 4. Prep. Time:10-15 minutes.
What you need
- 10-15 minutes.
- 2 cups of frozen spinach leaves,
- 2 heads of lettuce or one medium-sized bag of cut lettuce,
- 1/4 cup of lemon juice or one small-sized fresh lemon fruit.
- Salt or sugar to taste,
- Black pepper or garlic powder,
- Oil or food dressing.
- Wash and drain the leaves,
- Cut the lettuce leaves as you desire,
- Use a large bowl,
- Mix the leaves and set them aside.
- Use a large bowl,
- Add one-half of the lemon juice,
- Add one-half of the mixed leaves,
- Add one-third of the lemon juice,
- Add the remaining leaves, juice, and toss them to your taste.
- Add black pepper or garlic,
- Your salad is ready.
Serve with salmon stir fry (see the photo below). Cooking is an art. Be creative and use vegetables and fish to create any dish you want. Or hire a personal chef if you don't have the time to cook or choose not to cook. Please feel free to share the recipe.
Raw spinach is 91% water, 4% carbohydrates, 3% protein, and contains negligible fat. In a 100 g (3.5 oz) serving providing only 23 calories, spinach has a high nutritional value, especially when fresh, frozen, steamed, or quickly boiled. It is a rich source (20% or more of the Daily Value, DV) of vitamin A, vitamin C, vitamin K, magnesium, manganese, iron and folate. Spinach is a moderate source (10-19% of DV) of the B vitamins, riboflavin and vitamin B6, vitamin E, calcium, potassium, and dietary fiber.
Depending on the variety, lettuce is an excellent source (20% of the Daily Value, DV, or higher) of vitamin K (97% DV) and vitamin A (21% DV) (table), with higher concentrations of the provitamin A compound, beta-carotene, found in darker green lettuces, such as romaine. With the exception of the iceberg variety, lettuce is also a good source (10–19% DV) of folate and iron