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  • 1 Peeled and sliced beet
  • 1 cup lentils
  • 1/2 sliced radicchio
  • 1 lb wild caught salmon
  • Dressing:
    • 2-3 tbl olive oil
    • 1/2 squeezed orange or 3 tbl orange juice not from concentrate
    • 1 tsp raw honey
    • 1 tbl thyme
    • pinch sea salt and pepper


  1. Prepare lentils by soaking 8 hours in water + 2 tbl apple cider vinegar. Bring to boil and prepare per instructions after soaking.
  2. Add 1/2 cup water to frying pan, bring to boil, add beets and put lid on to steam. Steam for 7-10 minutes. Drain water, and set aside.
  3. Chop raddichio.
  4. In a bowl mix beets, lentils, radicchio and dressing.
  5. In another frying pan, add 1/4 cup water, bring to boil add 4 oz salmon filets. Steam for 5-7 minutes. Drain water. Drizzle with some of the dressing. Add additional pepper.
  6. Serve salmon plated with orange beet salad.


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