Carrot oat bran muffins

Ingredients

  • 3 ounces cooked salmon portion – a 4 ounce portion which has been cooked
  • 1 teaspoon salt-free organic seasoning or All purpose Mrs. Dash Seasoning
  • ½ Roma tomato (plum tomato) – diced small, seeds removed
  • ½ tablespoon diced red onion – diced small
  • ¼ wedge of a hass avocado
  • 2 tablespoons cooked farro – 1 tablespoon previously cooked
  • 5 segments of a seedless orange
  • ¼ of a lemon – juiced
  • ½ teaspoon Canola Olive Oil Blend 90/10
  • 2 leaves of mint – chopped
  • 2 leaves of cilantro – chopped
  • Small pinch of kosher salt
  • Small pinch of ground black pepper
  • 1 teaspoon of balsamic glaze

Directions

  1. Cook farro as per instructions on the back of package. Once cooked set aside.
  2. Rub Salmon with organic seasoning or Mrs. Dash Seasoning. Cook on a hot grill about 3 minutes on each side. Once cooked to desired doneness, set aside to cool down. On cool shred coarsely with hands.
  3. In a small bowl mix together the diced tomatoes, diced red onion, olive canola oil blend, chopped cilantro, chopped mint, cooked farro, orange segments that have been diced, small pinch of kosher salt, small pinch of ground black pepper, and juice of a quarter of a lemon. Set aside.
  4. In another bowl mash coarsely the avocado wedge. Set aside.
  5. In a small container place a piece of plastic wrap. In the container lined with plastic evenly lay the shredded cooked salmon, then lay over the salmon the mashed avocado and spread evenly. Flip over a plate with the avocado side down. Remove the cup and then slowly remove the plastic. Place the tomato & farro salad on top of the salmon.
  6. Drizzle with the balsamic reduction.

Nutrition Facts:

Serv. Size: 1 serving | Servings: 1

Amount Per Serving: Calories 290 | Total Fat 14g | Sat. Fat 2.5g |Trans Fat 0g | Cholest. 60mg |Sodium 450mg | Total Carb. 7g | Fiber 2g | Sugars 4g | Protein 25g.

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