Sriracha, a spicy Thai condiment, gives this dressing a flavorful kick that will perk up veggies and plain poached salmon. using frozen artichokes instead of canned is a salt-smart hack, since canned artichokes contain 300% more salt, which can leave you feeling bloated.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>4 (4oz) skinless salmon fillets </li>
<li>4 cups baby spinach </li>
<li>2 red bell peppers, diced</li>
<li>1 cucumber, diced</li>
<li>2 tomatoes, diced</li>
<li>1 (9 oz) package frozen artichokes, thawed</li>
<li>1/2 cup mayonnaise </li>
<li>1/4 cup plain 2% Greek yogurt </li>
<li>1 tbsp Sriracha </li>
<li>1 tbsp lemon juice </li>
<li>1 tbsp water </li>
<li>1/2 tsp garlic salt </li>
<li>1/4 tsp black pepper </li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Fill a large stockpot with water and bring to a rolling boil. carefully slide salmon into water and turn off heat. Cover and let sit 8 to 10 minutes, or until salmon is cooked through but still slightly pink in the center. Transfer to a plate to cool. </li>
<li>Divide spinach, peppers, cucumber, tomatoes, and artichokes among 4 bowls. Add salmon to each bowl. </li>
<li>In a small bowl, whisk together mayo, yogurt, sriracha, lemon juice, water, garlic salt, and black pepper. Drizzle dressing over the bowls. </li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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