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The Sleeved Chef Prepares a Healthy Summer Salad

May 23, 2018
Every month, GBMC holds a Facebook Live cooking demonstration featuring healthy recipes from The Sleeved Chef, Michael Salamon. Michael graduated from the Culinary Institute of America and is passionate about “teaching cooking techniques and recipes to pre- and post-operative bariatric patients.” He had a type of bariatric surgery known as a sleeve gastrectomy in September 2016 and enjoys sharing his knowledge of cooking with fellow weight loss patients. Co-hosting the demonstration with him is Jana Wolff, RD, LDN, Director of Nutrition for GBMC’s Comprehensive Obesity Management Program, where Michael was treated. 


For the Salad:
4 oz. grilled salmon
2 oz. baby arugula
2 oz. baby spinach
2 oz. fresh pineapple

For the Vinaigrette:
3 oz. extra virgin olive oil
1 oz. coconut aminos
1 oz. sriracha
1 oz. rice wine vinegar
Juice of 2 limes
Salt and pepper to taste

  1. Add a small amount of extra virgin olive oil and salt/pepper to the raw salmon. Set aside.
  2. Dice the fresh pineapple and set aside.
  3. Make the vinaigrette by combining the coconut aminos and rice wine vinegar into a bowl. Slowly drizzle in the extra virgin olive oil in and whisk into an emulsion. Add sriracha and juice of 2 limes; stir well and set aside.
  4. Place the salmon into a hot pan and cook for several minutes on each side.
  5. Add arugula and spinach to the vinaigrette and toss well.
  6. Place the dressed salad onto a plate, add pineapple pieces and top with seared salmon.

Recipe yields 1 serving
Calories: 276
Fat: 15.6g
Saturated Fat: 2.6g
Cholesterol: 45mg
Sodium: 519.5mg
Protein: 23.6g
Carbohydrate: 14.7g
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