GOLDEN VALLEY, Minn. — Functional foods offer a myriad of health benefits that are more than just their nutritional value. They may help reduce risk of certain diseases, support our immune system and more.
Registered dietician Melissa Jeager joined KARE 11 Saturday to explain.
RECIPE: Blackened Harissa-Spiced Salmon Wrap
All you need:
3 Hy-Vee Short Cuts peeled mandarin oranges, chopped
1/3 cup pomegranate seeds
¼ cup Hy-Vee Short Cuts chopped white onions
2 tbsp chopped fresh cilantro
1 tbsp fresh jalapeno pepper, seeded and finely chopped*
1 tbsp fresh lime juice
1 (1 to 1¼ lbs) Verlasso center-cut skinless fresh salmon fillet, about 1-inch thick
1 tsp Gustare Vita olive oil, divided
2 tbsp harissa spice blend
1 tsp Hy-Vee kosher sea salt
½ tsp Hy-Vee dried thyme leaves
1 tbsp Hy-Vee unsalted butter
12 Hy-Vee romaine lettuce leaves, center ribs removed
4 Hy-Vee burrito-size flour tortillas
½ cup Mexican crema, or Hy-Vee sour cream or Hy-Vee Greek yogurt
All you do:
1. Preheat oven to 425 degrees. For salsa, combine oranges, pomegranate seeds, onion, cilantro, jalapeno pepper and lime juice; set aside.
2. Pat salmon dry. Rub salmon with ½ teaspoon oil. Combine harissa, kosher salt and thyme; rub on both sides of salmon.
3. Heat remaining ½ teaspoon oil in a 10-inch cast-iron skillet over medium-high heat. Add salmon; sear salmon 2 to 4 minutes, turning once. Add butter to skillet; transfer skillet to oven. Bake 5 to 7 minutes or until salmon flakes with a fork (145 degrees). Transfer salmon to cutting board; cool slightly. Flake salmon into large pieces.
4. Layer lettuce leaves on each tortilla. Top with salmon and salsa; drizzle with Mexican crema. Fold in sides and roll up.
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